This is a dessert that has been in my mind ever since I took the pastry course in September. The original recipe uses a choux pastry.  I used a store-bought puff pastry instead. The textures of the two pastries are quite different, but they both go really well with the vanilla cream. 

Makes about 8 puffs

For the vanilla cream

• 500 mL milk (preferably full fat, but 2 % works too)
• 2 egg yolks
• 1/3 cup granulated sugar
• 4 tablespoons cornstarch
• 1/2 to 1 vanilla bean

1. Whisk egg yolks, sugar, cornstarch and 1/2 cup of milk together until no more lumps
2. Cut vanilla bean lengthwise and scrape seeds out of bean pod, do not throw away bean pod
3. In a pot, heat remaining milk, vanilla beans and the pod over medium heat until just boiled
4. Whisk 1/2 of boiled milk slowly into egg mixture to temper, then pour everything back into the pot
5. Heat until just starting to bubble, whisking constantly
6. Take pot off the heat, remove vanilla pod 
7. Transfer to a large bowl and let cool

To make the pastry puffs

• 1 box frozen puff pastry (two 10 inch x 10 inch sheets), thawed
• 1 egg, beaten
• 1 -2 tablespoons granulated sugar or vanilla sugar 
• Icing sugar and fruits for toppings

1. Preheat oven to 375ºF
2. Spread two sheets of pastry flat on a floured surface separately (if your pastry comes in a block, cut and row into 2 sheets of about 1/8 inch in thickness)  
3. Brush one sheet with egg wash, then sprinkle evenly with granulated or  vanilla sugar
4. Place the other sheet on top, pressing gently
5. Cut with a round cookie cutter into circles, about 2 -3 inches in diameter
6. Prick a few times with a fork in the middle, so they won’t puff up too much
7. Bake for about 15 minutes until golden
8. Let cool, then gently cut puffs in half horizontally
9. Spoon or pipe vanilla cream in the middle
10. Top with icing sugar and fruits

Original recipe of vanilla cream by Chef Marco Ropke at Vancouver Pastry Training Centre