Puff pastry with cream patissier

We place the egg yolks in a deep glass bowl, then add the sugar and whisk until the mixture lightens in color.

We add the cornstarch to the egg and sugar mixture, then mix well until the cornstarch is completely dissolved and no lumps remain.

We heat the milk with vanilla in a saucepan over medium heat until it's hot but not boiling

We gradually pour the hot milk into the egg mixture, whisking continuously to avoid curdling the eggs.

We return the mixture to the saucepan over medium heat and keep stirring until it thickens into a smooth cream.

We add the butter to the hot cream and stir until it melts and fully incorporates.

We transfer the cream into a plastic container, cover the surface directly with parchment paper, then cover the container with plastic wrap. We leave it at room temperature for 10 minutes, then refrigerate until fully cooled.

Prepare the puff pastry dough, and fold it as shown in the video, with light pressure on the edges.

We brush each piece with a little cream or milk, then place them on a baking sheet.

Place the tray in an oven heated to 180 degrees Celsius until browned.

Remove the puff pastry from the oven and fill it with pâtissière cream using a piping bag.

We decorate the top of each with a drizzle of caramel (or as desired), and serve cold. Bon appétit!