Preheat the oven at 180 °C , lay half the KANAKI Filo Pastry sheets and smear them with plenty of melted butter. Carve the sheets with a knife and bake in the oven. Repeat the same procedure in another baking pan. While baking the sheets, boil the water with the sugar to make the syrup. Prepare the cream: in a little saucepan, add 1 lt milk, 50 gr sugar and 2 star anises. In a bowl, add 50 gr sugar, the eggs and corn flour. Pour the eggs mixture into the saucepan, add a little melted butter and stir until it becomes creamy. Spread the cream into a baking pan and place it in the fridge. When the sheet is ready, take it out of the oven and pour the syrup over it.

Then, make the whipped cream:
in the blender, beat the creme fraiche into whipped cream and pour it in a bowl. Then, add the cream that you have cooled down in the fridge an beat it in low speed. Mix the whipped cream with the cream and stir slightly. Place the mixture in a pastry bag, add it onto the pastry sheets and cover with the remaining sheets.