What you need:
1 package Blätterteig (I bought the double roll)
250 ml of milk (milch)
60g sugar (zucker)
1 package of vanilla sugar (vanillezucker)
1 pinch of salt
1 egg yolk (eigelb)
1 package vanilla pudding powder (Puddingpulver)
10 pieces of Gelatin (Blätter Gelatine)
Powdered sugar (Puderzucker)
4 Tbls Rum (change to 3 tbls rum)
750 ml Cream
1 scraped vanilla bean (next time)
I also doubled the filling recipe. Next time, I will buy the block of dough so I can roll it thinner and have another layer in between. I think thinner layers would work better as well.
Whip your cream until it has thickened. I read that putting your beaters for your mixer and the bowl you will be using into the freezer (way too small except for the beaters as you'll see at Thanksgiving time). You can also put a larger bowl of ice water under your mixing bowl. (Yes, ice is also a problem, but luckily the tap has very cold water). I discovered that my electric hand mixer wasn't cut out to do the job and am now in need of a replacement. It may just be overworked though as I have had it for 3 years, so my cream never got fully whipped which I think was a bit of a problem. I'm sure you'll have no problem, and after I get a new mixer, I'll try again.
Once your cream is whipped, add your rum and the gelatin. While you are whipping the cream, soak the gelatin in cold water to soften it. Mix again and then slowly add the cold (or at least cooled) pudding mixture.
Place in the fridge for 2 hours to be completely chilled.
If you do everything on a cookie sheet, make sure it is cool, but your vanilla layers may run a bit. If you have it in a baking/casserole dish, it may stay together better. I am also thinking of using a muffin pan next time. Sure they'll be round, but possibly fuller and cleaner looking. We'll see.