Cream with Puff Pastry Squares

• 1 package (200g) puff pastry squares (sfoliatinia)
• 1 large can (825g) peach compote
• Icing sugar (optional)

For the Cream

• 7 cups milk
• 8 tablespoons cornflour
• 7 tablespoons sugar
• 2 eggs
• 1 tablespoon cognac

1. Drain the peach compote, reserving the syrup. Slice the peaches from the compote.
2. In a saucepan, add the milk, cornflour, sugar, eggs, and cognac. Mix well and place it on the heat. Boil, stirring constantly until the cream thickens.
3. Break some puff pastry squares into a glass or serving dish, then layer with the cream and the sliced peaches. Finish with more puff pastry squares and, if you like, sprinkle with icing sugar.