Ingredients

Method

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   On a lightly floured surface, roll out the puff pastry sheet. Using a large round cutter, cut out several circles to serve as the bases.

3. 3

   Take half of the circles you cut and, using a smaller round cutter, cut out the center to create rings.

4. 4

   Place the solid circles on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the egg wash over the surface of the solid circles.

5. 5

   Carefully place the pastry rings on top of the egg-washed bases. Brush the top of the rings with more egg wash.

6. 6

   Using a fork, gently prick the center of each pastry base. This will prevent it from puffing up too much during baking.

7. 7

   Bake for approximately 20 minutes, or until the pastries are golden brown and puffed.

8. 8

   Once baked, remove from the oven. If desired, brush the inside of the warm pastry shells with honey. Let them cool completely.

9. 9

   In a saucepan, gently heat the milk.

10. 10

    In a separate bowl, whisk together the egg yolk, sugar, cornstarch, flour, and salt. Add a small amount of the warm milk to this mixture and whisk until smooth to temper the egg.

11. 11

    Slowly pour the egg mixture back into the saucepan with the rest of the milk, whisking constantly.

12. 12

    Cook over medium heat, stirring continuously, until the cream thickens.

13. 13

    Remove from the heat and stir in the vanilla extract and butter until fully combined.

14. 14

    Transfer the cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool completely.

15. 15

    In a small saucepan, combine the cherries, water, and sugar. Bring to a boil.

16. 16

    In a small bowl, dissolve the cornstarch in a little cold water.

17. 17

    Once the cherry mixture is boiling, stir in the cornstarch slurry.

18. 18

    Continue to cook, stirring, until the sauce thickens.

19. 19

    Remove from the heat and let it cool completely.

20. 20

    Transfer the cooled vanilla cream to a piping bag. Pipe the cream into the center of each cooled puff pastry shell.

21. 21

    Dust the edges of the pastries with powdered sugar.

22. 22

    Spoon the cooled cherry sauce over the vanilla cream.

23. 23

    Garnish with a small sprig of mint if desired. Serve and enjoy