Millefeuille, the creamy dessert that everyone will like

In a saucepan, pour the milk and add the sugar, egg yolks, vanillin and starch. Stir until thickened, then add a tablespoon of butter and stir. Leave to cool.
Cut the shortcrust pastry and bake at 190° for 25 minutes.
Add the cream to the whipped cream and assemble the cake. Place in the freezer for 2 hours and then serve.