For the pastry cream: cut the vanilla sock lengthwise and scrape out the marrow. Rub it together with the vanilla powder through the sugar until the speckles are nicely distributed and you no longer see lumps.
Add the egg yolks and beat until a white, frothy mass, preferably in the kitchen robot.
Heat the milk in a separate pan. Pour a dash of warm milk from the sugar mass. Mix well. Gradually add the rest of the milk.
Put the mixture on the heat and bring to the boil slowly while stirring intensely with the beater. Remove the pot from the heat when the mixture starts to make calling and starts "ploping". It must be quite thick and nice and smooth. If it is still too weak, cook a little.
Pour the mixture through a sieve to fish out a possible leftover egg or an eggshell.
Cover the cream immediately with household film and close well to the edges, so you avoid a dirty sheet. Allow to cool to room temperature.
For the Frangipane: Gently stir the butter well and add the egg and rum. Mix the powdered sugar, the cornflour and almond powder and pour it into the butter while stirring.
Mix the frangipane with the pastry cream and let it rest in the fridge overnight.
The next day - for the finish: Preheat the oven to 185 ° C.
Place a sheet of baking paper on the baking sheet and arrange the first sheet of puff pastry. Rub the edge with a brush with a mixture of beaten egg yolk and milk ("doreren").
Spray (with a piping bag) or spread the rich frangipan filling on the puff pastry floor, but stay at least 2 cm from the edge. Put the bean on it. Put the second half of puff pastry on top and close the edges well.
Decorate the edge with "waves": push your index and middle finger into the edge of the dough and push the dough between your two fingers back with the handle of a spoon. Go all the way around.
Due to the edge with egg yolk and milk, and pull a pair of arches with a sharp knife in the top, from the center to the edge. Bake in the oven for 25 minutes, let cool and serve, at room temperature.
