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1
In a bowl, whisk the egg yolks and sugar until smooth and pale.
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2
In a saucepan, bring to a simmer the milk and vanilla extract. Stir the milk so it doesn't burn at the bottom.
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3
Pour half the hot milk over the egg yolks and sugar mixture, slowly add the rest of the milk.
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4
Pour the mixture back into the saucepan and bring to a boil while stirring. Reduce heat to medium and stir continuously until the mixture starts to boil and become pudding-like.
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5
Place half in a bowl. In another bowl, mix the chocolate chips and the other half of the pastry cream. Cover both bowls with saran wrap and place in the fridge to cool down.
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6
Preheat oven to 355u00b0F.
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7
Roll out the puff pastry dough until half the thickness. Using half the dough, cut out medium-sized circles. Using the other half, cut our smaller circles.
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8
Brush the milk onto the outer rings and place them on the medium-sized circles. Brush the circles with more milk and place them on a baking sheet covered with parchment paper.
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9
Place in the oven and bake for 12 minutes. Once cooled down, dig out the middle portion of the puff pastry.
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10
Pipe the vanilla and chocolate pastry cream into two separate piping bags.* Fill the pastry cases with your choice of pastry cream and top with pistachios, pomegranate seeds or a combination of both!
