Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar.

Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan - the weight of the second pan will prevent the puff pastry from rising too much.

Bake in the preheated oven at 170C for 30-40 minutes or until evenly caramelized, golden brown and crisp.

Allow to cool down in the pan then slice the caramelized puff pastry to your needed measures.

Bloom the gelatin in cold water.

Heat up the milk in a saucepan.

Mix the egg yolks and sugar in a bowl. Stir in the cornstarch and salt and mix well.

Pour in 2/3 of the hot milk, stirring constantly, then transfer back in the saucepan and place on low heat.

Cook until the cream begins to thicken then keep on heat 1 more minute.

Remove from heat and stir in the gelatin.

Cover the cream with plastic wrap to prevent a skin forming then allow to cool down completely.

Once chilled, re-mix the cream until smooth then stir in the praline paste and vanilla extract.

Fold in the heavy cream then spoon the cream in a pastry bag fitted with a round nozzle. Place in the fridge until needed.

Heat up the milk in a saucepan.

Pour over the milk chocolate and allow to rest for 2 minutes.

Mix until smooth then add the butter. Give it a good mix. Stir in the Amaretto.

Transfer in a pastry bag and refrigerate until it is ready to pipe.

Place a layer of puff pastry on your dessert's presentation cardboard or platter. Pipe logs of diplomat cream, alternating them with milk chocolate ganache. Place a second layer of puff pastry on top, followed by praline cream and milk chocolate ganache. Finish off with a final layer of puff pastry.

Decorate with powdered sugar.

Enjoy!