Fruit-Topped Cream Puff Pastry

Name: Fruit-Topped Cream Puff Pastry
Total time: 30 min
Yield: 4
Ingredients: 150g puff pastry; 2 tablespoons cornstarch; 1/2 liter whole milk; 2 teaspoons vanilla extract; 1 tablespoon unsalted butter, melted; 2 large egg yolks; 1 small kiwi, peeled and sliced; 4 strawberries, hulled and sliced; 1 small mango, peeled and sliced; 1 small papaya, peeled and sliced

1
150g puff pastry
2
2 tablespoons cornstarch
3
1/2 liter whole milk
4
2 teaspoons vanilla extract
5
1 tablespoon unsalted butter, melted
6
2 large egg yolks
7
1 small kiwi, peeled and sliced
8
4 strawberries, hulled and sliced
9
1 small mango, peeled and sliced
10
1 small papaya, peeled and sliced

Ingredients

1
150g puff pastry
2
2 tablespoons cornstarch
3
1/2 liter whole milk
4
2 teaspoons vanilla extract
5
1 tablespoon unsalted butter, melted
6
2 large egg yolks
7
1 small kiwi, peeled and sliced
8
4 strawberries, hulled and sliced
9
1 small mango, peeled and sliced
10
1 small papaya, peeled and sliced

Directions

1
With a rolling pin, roll out the puff pastry to fit your 22cm-diameter tart pan
2
Place it in the pan, covering the bottom and sides
3
Bake in a preheated oven at 180°C for 15 minutes or until golden brown
4
Let cool completely before proceeding
5
In a saucepan, combine the cornstarch mixture with the whole milk, vanilla extract, egg yolks, and condensed milk
6
Cook over medium heat, stirring constantly, until thickened
7
Let cool to room temperature
8
Then, beat in the melted butter until smooth
9
Spread the cream over the cooled puff pastry and decorate with sliced fruits.