Preheat the oven to 425 degrees F. Lay the chilled puff pastry on a clean flat surface lightly sprinkled with all-purpose flour. Gently roll out the puff pastry until the dough is inch thick. Place the dough on a baking sheet and let it relax in the refrigerator for 10 minutes. Using a whiskey glass as a mold, cut out 24 disks. Pierce the disks all over with a toothpick to prevent the puff pastry from rising too much during baking. Lay the puff pastry disks on a parchment lined baking sheet and cook in the center of the oven until the disks are golden and crispy, 10 to 15 minutes. Let cool.
In a medium sized bowl whisk together cup of sugar, the egg yolks, flour, and 3/4 cup of the milk; set aside. Heat a medium saucepan over medium heat, and add the remaining 3/4 cup milk, remaining 3 tablespoons sugar, and vanilla seeds. Stir the milk until it begins to steam, 3 to 5 minutes. Don't let the milk boil. In a thin, steady stream whisk the hot milk into the bowl containing the egg yolk mixture. Pour the contents of the bowl back into the saucepan, and whisk over medium heat until it begins to thicken and large bubbles form, about 5 minutes. Remove it from the heat and transfer it into an ice bath to cool. Once it has cooled slightly, place the pastry cream in the refrigerator to cool completely.
In a small bowl whisk together the icing sugar and 1 teaspoon of cream. If the icing is too thick, add 1/4 teaspoon cream at a time until you get the right consistency.
SHKIAFFING IT TOGETHER:
Line up 8 whiskey glasses. Place a puff pastry disk at the bottom of each glass. Spoon in 2 heaping tablespoons of pastry cream. Place another puff pastry disk on top of the pastry cream, then add another layer of pastry cream, and finish with a puff pastry disk. Drizzle with the icing. Chill and serve within a few hours, or serve immediately.