# Components:
→ Pastry
01 - 1 sheet (approx. 8.8 oz) thawed puff pastry
02 - 1 large egg, beaten (for egg wash)
→ Vanilla Cream Filling
03 - 1 cup whole milk
04 - 2 tbsp granulated sugar
05 - 1 tbsp cornstarch
06 - 1 large egg yolk
07 - 1 tsp pure vanilla extract
→ Decoration
08 - 3.5 oz white chocolate, melted
09 - 2 tbsp pink or purple sanding sugar
10 - Edible gold pearls or decorative sprinkles
11 - 12 raspberries or small strawberries (optional)
# Directions:
01 - Set oven to 350°F. Line baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry to 1/8 inch thickness. Use a crown-shaped cookie cutter to cut 12 crowns and place them on the prepared baking sheet.
03 - Brush each pastry crown with beaten egg. Bake for 15 to 20 minutes until golden and puffed. Allow to cool completely.
04 - Heat milk in a saucepan over medium heat until steaming. In a bowl, whisk sugar, cornstarch, and egg yolk until smooth. Gradually add hot milk, whisking constantly. Return mixture to saucepan and cook, whisking constantly, until thickened, about 2 to 3 minutes. Remove from heat, stir in vanilla extract, then let cool.
05 - Slice each cooled pastry crown horizontally. Spread or pipe the vanilla cream onto the bottom halves, then sandwich with the top halves.
06 - Drizzle melted white chocolate over each assembled crown, immediately sprinkle with sanding sugar and edible gold pearls. Add a raspberry or small strawberry on top if desired.
07 - Arrange the decorated crowns attractively on a serving tray.
