Unfold the sheets of puff pastry previously thawed in the fridge for 2 hrs.
Elongate them a bit with the rolling pin and cut them into squares of about 3 inches on each side.
Put the toaster plate on preheat and cook them until they become golden on both sides
Then let the pastries cool and then cut them in half.
Drain overnight la ricotta.
Work it very well incorporating the powdered sugar.
Add the chocolate chips and mix them all.
Put the milk with the scraped vanilla pod in a small saucepan, and bring it to a boil.
Remove the pan from the stove and filter the milk.
Separately, in a bowl pour the egg yolks, the vanilla caviar, sugar, and the grated zest and whisk vigorously until completely combined.
When the mixture is blended, add the cornstarch sieved in, stir well to incorporate it.
Pour the milk into the mixture of egg yolks, sugar, and cornstarch.
Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 78°C (172.4°F).
Remove the cream from the stove as soon as it starts to thicken.
Cool it quickly by pouring it into a cold pan and continue to stir with a whisk bringing it to a temperature below 50°C (122°F), this allows it to maintain the consistency of the cream intact.
The pastry cream would be ready for use; otherwise cover with plastic wrap in contact with the surface of the cream, let it finish cooling at room temperature and then refrigerate.
Italian Chantilly Cream
Whip the cream, it must be fairly thick.
Take the same amount of pastry cream (1:1 of whipped cream) and mix them together
Fill the two halves of the toasty with the creams