Puff Pastry Cream Pockets with Berry Jam

Steps

1. 1

   Wrap puff pastry around spoons to shape hollow pastry shells.

2. 2

   Transfer the spoon-stuffed pastries to a baking tray lined with parchment paper.

3. 3

   Brush the pastries with egg wash.

4. 4

   Bake at 180°C (350 °F) (356°F (180 °C)) for 30 minutes, until golden and crispy.

   Start 30-minute timer
5. 5

   In a saucepan, crack in the eggs, add the sugar and cornstarch, and whisk thoroughly.

6. 6

   Slowly pour in the boiled milk while stirring continuously.

7. 7

   Cook over medium heat for 6 minutes, stirring, until thick.

   Start 6-minute timer
8. 8

   Stir in the butter until it has fully melted and the custard is smooth.

9. 9

   Pour the hot custard into a bowl and let it cool for 30 minutes.

   Start 30-minute timer
10. 10

    Whip the heavy cream until stiff peaks form.

11. 11

    Fold the cooled pastry cream into the whipped cream, then mix until completely smooth and homogeneous.

12. 12

    Remove the spoons from the baked pastry shells.

13. 13

    Pipe the cream mixture into the crispy pastry shells.

14. 14

    Finish with a drizzle of berry jam and a dusting of powdered sugar.