Steps

• Place the milk on the stove with the lemon peel taken with the peeler (make sure only the yellow part, otherwise it would give the cream a bitter aftertaste) and the vanilla bean split in half lengthwise, and heat (it should not boil, just warm).
  
  In a saucepan, beat the yolks with a manual whisk.
  
  Mix the sugar well with the sifted cornstarch and slowly add them to the yolks, stirring continuously with the whisk, mix well until the mixture is smooth and homogeneous, to avoid lumps in the cream later.

• Remove the vanilla and lemon peel from the milk and slowly add it to the egg cream, without stopping stirring with the whisk.
  
  As soon as you have added all the milk, mix well.
  
  When the mixture is homogeneous, transfer it to the stove over very low heat (I also use a flame spreader) and cook the cream, stirring continuously until the cream thickens and becomes creamy, the cream is ready as soon as the first bubbles appear.

• At this point, turn off the heat, add a pinch of salt and mix well and vigorously to make the cream nice and creamy.
  
  Cover the cream with contact cling film, ensuring it covers the surface well and pierce it here and there with a toothpick to let the steam escape, which would otherwise soften the cream.
  
  Let it cool completely at room temperature.

• Unroll the puff pastry and spread it on a baking sheet, leaving the parchment paper it was stored in underneath, prick it lightly with a fork, sprinkle with powdered sugar and bake at 350°F until golden, about 18-25 minutes (depends on your oven).
  
  Proceed in the same way with the other 2 sheets, once baked, let them cool.

• Place the cream in a large bowl and whip it to very stiff peaks with electric whisks.

  As soon as the cream is well whipped, slowly add the pastry cream and mix until incorporated with the cream, you can also do this with electric whisks on low speed (for an extra touch, you can add half a glass of rum).

  Our cream is ready.

• To best enjoy the diplomatic cake with cream, I recommend doing this step when there’s at most an hour left before serving the dessert, you can prepare the bases in advance and fill it at the last moment, in this case, cover the Chantilly cream with cling film and store it in the fridge.

  On a tray, place the first pastry, cover with half of the Chantilly cream, and level it well with the spatula.
  
  Cover with another pastry and then with the remaining Chantilly cream, level it well with the spatula.

• Complete with the other pastry, press lightly to compact everything, finish the sides with a spatula to distribute and remove the cream that comes out.
  
  Sprinkle with powdered sugar and store in the fridge until ready to serve.

  
  The mille-feuille with Chantilly cream is ready to be enjoyed… HAPPY DESSERT!

  
  Also try the quick diplomat, find the recipe CLICKING HERE.
  
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• Put the sugar with the vanilla seeds, the pinch of salt, and the lemon zest in the bowl 20 secondsspeed 7.
  
  Add the eggs, the pinch of salt, and the cornstarch 20 secspeed 1.
  
  Add the milk and cook 7 minutes195°F speed 4.
  
  Pour the obtained cream into a large bowl and cover with contact cling film, ensuring it covers the surface well and pierce it here and there with a toothpick to let the steam escape, which would otherwise soften the cream.
  
  Let it cool completely at room temperature.

  
  Proceed to bake the pastry, whip the cream to make Chantilly cream, and then assemble the mille-feuille as indicated above.

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