Vessy’s Gourmet kitchen

1. Whisk egg yolks with sugar and vanilla, add cornstarch, mix and slowly pour in warm milk; transfer to the stove top over medium- low heat and stir until it thickens; turn the heat off and add butter; add to a piping bag and place in the fridge to cool;
2. Preheat oven at 400 F;
3. Over a floured surface, fold puff pastry once and gently roll to smooth it out; cut off edges to even it out; cut into 6 parts; transfer to a lined baking sheet and score the edges; brush egg wash on the edges and sprinkle coarse sugar; freeze for 5 minutes;
4. Bake until golden for about 20 minutes;
5. Slice and macerate strawberries with sugar and set aside;
6. Once puff pastries have baked, gently press the middle to collapse and pipe the custard in the middle; top with strawberries; finish with powdered sugar, mint leaves and enjoy!