Vol-au-Vent Cases with Vanilla Pastry Cream

Instructions

1. Heat the oven to 425 F (220 C) and line a sheet pan with parchment. Roll the cold puff pastry to about 5 mm (1/4 inch) thick and keep it cold.
2. Cut sixteen 3-inch (8 cm) rounds with a sharp cutter, pressing straight down without twisting. Cut a 2-inch (5 cm) round out of the center of eight of them to make rings.
3. Brush the eight whole rounds lightly with the egg wash, set a ring on top of each and brush only the top of the ring. Keep egg wash off the cut edges or the pastry will not rise evenly. Prick the centers of the base rounds with a fork and chill 20 minutes.
4. Bake 12 minutes, then lower the heat to 375 F (190 C) and bake 10 to 12 minutes more until tall, deep golden and dry at the sides. Press down any soft center and cool on a rack.
5. Whisk the yolks, sugar, cornstarch and salt in a bowl. Heat the milk until steaming, then whisk it slowly into the yolk mixture.
6. Return to the pot and cook over medium heat, whisking constantly, until thick and bubbling, then keep whisking 1 minute more so it reaches at least 160 F (71 C). Off the heat, whisk in butter and vanilla.
7. Press plastic wrap on the surface and chill until cold, about 1 hour. Spoon the cream into the cooled cases just before serving and dust with powdered sugar.