Berry Cream Puff Pastry

Instructions

1. Preheat the oven to 4006F (2006C). Line a baking sheet with parchment paper.
2. Roll out the cold puff pastry on a lightly floured surface to about 1/8 inch thick. Cut the dough into 10 equal squares, about 3 to 4 inches each side, and transfer them to the prepared baking sheet with minimal handling.
3. In a small bowl, whisk the egg and water to create an egg wash. Gently brush the edges of each pastry square with the egg wash and sprinkle with coarse sugar.
4. Bake the pastry squares for 15 to 20 minutes until puffed and golden brown. Remove from oven and let cool completely on a wire rack.
5. To make the vanilla pastry cream: In a medium saucepan, heat the milk with 1/4 tsp vanilla bean paste or 1/2 tsp vanilla powder (if available) until it just begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
6. Temper the egg mixture by slowly pouring half of the hot milk into it while whisking constantly, then pour the mixture back into the saucepan with the remaining milk.
7. Cook over medium heat, whisking continually until the mixture thickens and reaches 1756F (796C), about 3-5 minutes. Remove from heat and stir in butter and vanilla extract until smooth.
8. Transfer the pastry cream to a bowl, cover surface with plastic wrap to prevent skin from forming, and chill in the refrigerator for at least 1 hour.
9. Wash and gently drain the mixed berries, pat dry with paper towels.
10. Slice the tops off the cooled puff pastry squares to create lids. Carefully hollow out a small well in each bottom piece if desired.
11. Pipe or spoon a generous amount of the chilled vanilla pastry cream into each pastry shell. Top with the fresh mixed berries, then place the lids back on top.
12. For the glaze, whisk powdered sugar with the vanilla extract and enough milk or cream to make a smooth, pourable consistency. Drizzle evenly over the assembled pastries.
13. Chill the assembled pastries briefly (10-15 minutes) to set the glaze before serving. Serve chilled or at room temperature.