1
["In a heavy bottomed saucepan, whisk together 2 1/2 cups of milk, the sugar, and salt.", "Heat just until the sugar is dissolved.", "Mix together the remaining milk with the cornstarch, flour, and egg yolks.", "Next, add one ladle of the hot milk to the egg yolk mixture, whisking continuously so that the eggs don't curdle. Continue adding one ladle at a time of the hot milk until you've used about half of it then pour everything through a strainer back into the hot saucepan of milk.", "Bring to a boil, stirring constantly with a rubber spatula until the mixture thickens and resembles pudding.", "Remove the custard from the heat and strain again through a fine mesh sieve into a wide bowl.", "Add the butter and stir until combined. Add the extracts and stir until everything is incorporated.", "Rub some butter over the surface and press a piece of cling film over the top of the custard (This is so the pastry cream doesn't form a ""skin"" once it cools).", "Refrigerate to cool completely.", "Preheat the oven to 400u00b0F.", "Remove 2 sheets of puff pastry from the freezer and allow to thaw just long enough so that you can unfold it.", "Preheat the oven to 400u00b0F.", "Cut out twelve 2"" circles and place on a parchment lined baking sheet. Press a slightly smaller circular cutter into the center of each round, cutting almost all the way through.", "Bake for 13 minutes or until golden.", "Cool completely.", "Once the shells have cooled, run a pairing knife around the inner circle, cutting almost all the way to the bottom. Press the ""lid"" of the pastry shell into itself. Fill with pastry cream and top with fresh berries."]
