Grapefruit Flank

Carefully separate the egg whites from the yolks, ensuring that no traces of yolk remain in the whites, as this could prevent the formation of an airy foam. In a large bowl, add the yolks, then incorporate the flour and three-quarters of the total amount of sugar, along with the vanilla essence. Mix all the ingredients well with a spatula or whisk until you achieve a sandy, homogeneous mixture without lumps.

To continue, gradually add the milk, mixing constantly to avoid lumps. Once you have incorporated all the milk, place the pot over high heat, stirring continuously. It is essential not to leave the cream unattended, as it can stick to the bottom of the pot. Cook the cream for about 10 minutes, or until it starts to boil and thickens, then remove the pot from the heat.

In another bowl, beat the egg whites with the remaining sugar until you achieve a stiff and glossy foam. This step is crucial to give an airy texture to your cream. Carefully add the egg white foam to the yolk mixture, gently folding with a spatula to avoid destroying the incorporated air. Once the ingredients are well homogenized, cover the surface of the cream with cling film to prevent a crust from forming and place the pot in the refrigerator to cool well.

Meanwhile, prepare the puff pastry. Flour the work surface and roll out the puff pastry to a thickness of about 1/2 cm. Cut out a rectangle, ensuring it is the desired size, and four strips that correspond to the length and width of the cut rectangle. Place the puff pastry rectangle on a baking tray lined with parchment paper and brush its edges with egg yolk.

Apply the cut strips to the edges of the rectangle, brushing them also with egg yolk and sprinkling a bit of granulated sugar for a golden and crispy appearance. Bake in the preheated oven at a high temperature for 10 minutes, then reduce the temperature to medium and leave for another 3-4 minutes. Once the puff pastry has risen and browned, remove it from the oven and let it cool.

When the puff pastry has completely cooled, gently hollow out the interior to make room for the vanilla cream. Carefully fill the created cavities with the previously prepared cream. For added flavor, add grapefruit supremes and brush with apricot jam or a tangy jelly, which will contrast perfectly with the sweetness of the cream. Cut the corresponding slices for each grapefruit supreme and elegantly arrange them on a platter. Place everything in the refrigerator until serving, to allow the flavors to meld and chill well. Enjoy this sophisticated dessert, full of flavor and delicious textures!