Puff Pastry Basket with Vanilla Cream

Step 1

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with parchment paper, then with the puff pastry.

Step 2

Brush with beaten egg, dust with powdered sugar and cover with another sheet of parchment paper, and finally with a second half-sphere mold, 8 1/4 inches in diameter. Bake at 400°F for 20-22 minutes in a convection oven.

Step 3

For the cream: bring the milk to a boil with the vanilla bean pod cut lengthwise. In a bowl, mix the egg yolks with the sugar and the cornstarch. Pour the milk through a strainer into the egg yolk mixture, return it to the pot and put it back on the stove to cook, stirring, for 1 minute from when it comes to a boil. Transfer the cream to a bowl, cover with plastic wrap resting directly on the cream and chill. Whip the cream and gently combine it with the chilled cream.

Step 4

To assemble: Fill the basket with the cream and garnish with your favorite fruit.