Blueberry Vanilla Cream Puff Pastries

Prepare the vanilla pudding: In a bowl, whisk together 50g sugar, 20g cornstarch, 15g all-purpose flour, and a pinch of salt. In a separate bowl, whisk 250ml milk with 3 egg yolks.

Combine and cook the pudding: Gradually add the egg yolk-milk mixture to the dry ingredients, whisking constantly until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring continuously, until thickened to a pudding consistency. Remove from heat.

Finish the pudding: Stir in 1 tsp vanilla extract and 1 tsp butter until melted and fully incorporated. Transfer the pudding to a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.

Prepare the puff pastry: Preheat your oven to 400°F (200°C). Unroll the sheet of puff pastry onto a parchment-lined baking sheet. Cut the pastry into desired shapes (e.g., 6-8 rectangles or squares) and lightly score a smaller rectangle inside each piece, about 1/2 inch from the edge, without cutting all the way through.

Fill and egg wash: Once the vanilla pudding is chilled, spoon a generous amount into the center of each pastry piece, within the scored border. Arrange fresh blueberries on top of the pudding. Whisk 1 egg yolk with 1 tbsp milk to create an egg wash, and brush it over the exposed puff pastry edges.

Bake the pastries: Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up, and the filling is set. Let cool slightly on the baking sheet.

Serve: Once cooled slightly, dust the pastries with powdered sugar before serving.