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1
Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
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2
In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated.
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3
The mixture will be very thick.
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4
In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt.
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5
With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan.
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6
Cook the mixture, stirring occasionally to prevent scalding.
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7
Remove from heat when the milk just begins to simmer.
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8
While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture.
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9
Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk.
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10
Place the saucepan on medium heat while whisking constantly.
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11
Cook the mixture until it thickens, approximately 2 minutes.
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12
Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
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13
Pour the hot pastry cream into the strainer or food mill over a medium sized bowl.
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14
With a spatula, push the cream through the strainer or food mill.
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15
To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
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16
Have packaged puff pastry unrolled on cutting board.
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17
Bake the puff pastry according to package directions.
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18
Spread layers of pastry cream between the baked puff pastry alternating optional flavors.
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19
Garnish with fruit or nuts and sprinkle with powdered sugar.
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20
For a unique look, cut out shapes in the puff pastry with cookie cutters.
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21
Puff pastry comes frozen from the grocery store, so thaw in the refrigerator several hours or overnight before using.
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22
Dip your cookie cutters into some flour before using to prevent them from sticking to the dough.
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23
When you cut out shapes in puff pastry with cookie cutters, make sure you just push down on the cutter, and then up.
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24
Do not twist the cutter back and forth in the puff pastry as this will seal the sides and will prevent the pastry from rising to its maximum.
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25
Flavor your pastry cream with strawberry jam or ground pistachios, or chocolate and add to taste.
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26
If you want brighter colors add a drop of food coloring.
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27
To add the chocolate, take a small amount of the pastry cream designated to be flavored chocolate and thoroughly mix in the warm chocolate.
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28
Mix this pastry cream into the remaining pastry cream.
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29
Mixing the warm chocolate into the smaller amount of pastry cream helps ensure the chocolate will mix in smoothly and completely.
