Roll out the puff pastry into a square (the size of the work surface of a baking tray) and place it on a baking tray lined with parchment paper. Prick the dough with a fork and cover it with another sheet of parchment paper.
Then place a second tray on top of the paper to weigh it down and bake everything together in a heated oven at 200 °C for about 15 minutes. Then remove the top sheet and the parchment paper and bake the dough for another five minutes.
After cooling, cut out twelve circles with a cookie cutter (eight centimeters in diameter). Now sprinkle the circles thickly with powdered sugar and caramelize under the oven grill until golden. When the circles have cooled, repeat the process from the other side.
Boil the whipping cream with the sugar and Tahitian vanilla pulp. Add 1/3 of the boiling liquid to the egg yolks form and whisk until smooth.
Add both again to the saucepan, place on the kitchen stove and continue stirring throughout until everything becomes viscous together (be sure not to make more). Immediately strain through a fine sieve into a cold container.
Melt the gelatin in cold water and fold into the cream form. Cool everything down. Stir the cooled cream with the rum until smooth and fold in the whipped cream.
To serve, place a puff pastry circle in the center of the plate and place some of the cream on top. Mix the strawberries with the strawberry jam and carefully press them into the cream.
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