Happy Puff Pastry Faces

For the Kreme Patissier, boil the milk, sugar and whipped cream with the vanilla pod and steep for 5 minutes. Whisk cornstarch (pudding powder) in 50 ml cold milk until smooth. Stir the yolks into the hot vanilla milk, whisk the smoothly stirred Maizena (cornstarch) into the egg yolk mixture and make everything together, stirring continuously for a good 1 minute.

Then remove the vanilla bean, spread the mixture through a sieve and cool. If necessary, the cold cream can be stirred up and whipped cream folded in (Krem Chantilly).

Roll out the puff pastry to a thickness of 5 mm, cut into shapes, cool for 10 min and bake at 200 °C until golden brown.

Spread the cream on the cooled puff pastry shapes, decorate with fruit and glaze with clear cake glaze.

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