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Oven 425 or 450 (I use 450).
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for the puff pastry - place between 2 sheet pans with a piece of parchment paper above and below the pastry (you want to stack the sheet pans on top of each other).
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Bake for 10 minutes - if pastry isn't crisp and golden brown - remove top sheet pan and parchment and bake about 1-2 minutes longer.
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cool on wire rack.
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for the pastry cream - Whisk together the flour, salt, sugar, and cornstarch, in a non-reactive saucepan.
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In a mixing bowl, whisk the milk into the yolks.
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then whisk them into the sugar-starch mixture. Whisk well to be sure all the cornstarch and flour is picked up off the pan bottom and dissolved.
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Set the pan over medium heat and cook the custard mixture for about 12 minutes, until it thickens and comes to a boil (Stir with a wooden spoon on and off for the first 5 minutes, then stir constantly for about 7 minutes longer) until the mixture really thickens and reaches a boil, and you see fat heavy bubbles work up to the surface and burst between stirs.
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Occasionally use a whisk instead of the spoon to break up and remove any lumps.
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Then boil for 1 full minute (count to 60) while stirring constantly, covering the entire bottom of the pan with the spoon. Remove the pan from the heat.
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The cream is sufficiently cooked if it is smooth and thick and will generously coat the spoon--it should hold a clearly defined line when you draw your fingertip through the cream clinging to the back of the spoon.
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If you suspect that the cream may be lumpy, pass it through a strainer set over a bowl.
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Stir in the butter and the vanilla extract, if using.
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Spoon the cream into a bowl. To prevent a skin from forming, press a piece of buttered plastic wrap onto the surface, or dab it with butter or sift on a very light coating of confectioners' sugar.
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Cool, then cover and refrigerate (the cream should be cool enough to use after about 20 minutes).
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Cut the puff pastry in half, place 1 half on the bottom of a pyrex (I use 9x13, but it will be smaller)
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Spread the cream over the pastry, and top with remaining half.
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Sift powdered sugar over all, and chill till ready to serve (about 1 to 2 hours is best).
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Cut with a serrated knife.
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You can double this by doubling the cream (make 2 separate batches - it's easier) and using 2 sheets of pastry - you will have to trim the pastry to fit into a 9x13 pan on the sides.
