Vessy’s Gourmet kitchen

1. Whisk egg yolks, sugar and corn starch until smooth and slowly pour your warm milk; transfer to the stove over medium low heat and start stirring until it thickens; add vanilla bean and stir again; optionally, run it through a sieve for extra smoothness and transfer into a pastry bag as you tie it with a rubber band;
2. Roll your puff pastry dough gently over a floured surface and cut into 20 squares; fold each square into a triangle and make two incisions sideways then transfer each cut off piece to the opposite side;
3. Transfer into a cookie sheet and brush with egg wash and sprinkle coarse sugar to the sides; fork the middle a couple of times to prevent the middle from puffing;
4. Bake at 400 F for 20 mins;
5. Transfer pastries on a cooling rack and fill them in with the cooled custard, top with berries, powdered sugar and mint leaves and enjoy! 😋