Hungarian Cremesch - a sweet treat

I wanted some Palatschinken aka pancakes as a dessert for our Hungarian meal. It was the only thing that came to my mind, when we decided to make a 3 course meal.

The Cremesch came up and I had never heard of it before. Puff pastry with a vanilla pudding and cream filling.
Hearing that, I was sold to the recipe. It sounded easy to prepare and I started at 7 AM to be done with it before I had to leave the house at 8:40 AM. Well, it did not go to plan.
I baked the bottom and the top pieces of the dessert and made the pudding, but it did not cool down as fast as I thought and it took too long to set too.

When we came back from the shopping trip, the pudding was set and the double cream was whipped and folded in and the dessert was finished to set completely in the fridge.
Time all around is about 6 hours.

recipe for 14 pieces:
450 g puff pastry
1 l whole milk
500 ml double cream
2 packages Dr.Oetker Vanilla Pudding
8 sheets of gelatine or 1 1/2 packages ground one
1 tsp vanilla paste
1 tbsp brown rum
120 g sugar
1 tbsp vanilla sugar
2 packages cream stabilizer
2 tbsp icing sugar
1 egg

Preheat the oven 200 C.
If you use 2 puff pastry packages, use one for the top and one for the bottom .
Place the bottom sheet in a baking dish with the baking paper and stab holes in it with a fork.
Place the second one on an other baking sheet and cut it lengthwise and into 7 pieces on each side, stab it too.
Make eggwash and brush both. Bake for 18-20 min until golden.
Cool down.

Make the pudding:
Soak the gelatine in cold water.
Add 800 ml of milk to a pot, heat up.
In the rest of the milk dissolve the sugar and the 2 package content of pudding, add vanilla paste and rum.  When the milk starts to boil mix it in and cook for 2 min.
Add the gelatine and cool down completely.
IT will take longer than you think!

Cream:
Beat the double cream with the vanilla sugar and the stabilzer until you
have stiff peaks. Fold in the cold pudding.

Assemble:
Place the baked bottom in a dish that just holds it or make a rim out of aluminium foil.
Fill in the cream mix and set the single slices of puff pastry on top.
Put in the fridge for 3 hours.
Before serving sprinkle with icing sugar.

It keeps for 2 more days.