Peach Puff Pastries with Custard Filling

In a thick-bottomed saucepan, heat 150 ml of milk until hot, stirring occasionally to prevent burning.

In a small bowl, crack 1 large egg and whisk it lightly. Divide the egg into two parts; set one half aside for later use and combine the other half with 25 grams of sugar and 10 grams of cornstarch.

Gradually add the hot milk to the egg mixture, stirring constantly to avoid curdling. Return this mixture to the saucepan and cook over moderate heat until it thickens, stirring continuously.

Once thickened, remove the saucepan from heat and add 25 grams of butter and 1 gram of vanilla. Cover the custard with plastic wrap and allow it to cool completely.

Thaw the puff yeast dough if it is frozen. Roll it out lightly and cut it into 6 squares.

Create a border on each square by cutting the corners and twisting them together. This will help form a little wall to hold the filling.

Cover the shaped pastry squares with a towel and let them rise in a warm place for about 10-15 minutes.

Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit). After the dough has risen, brush the surface of the pastries with the reserved egg.

Fill the centers with the prepared custard mixture before placing them in the oven.

Bake the pastries in the preheated oven for about 10-15 minutes or until they are golden brown and puffed up.

Once baked, remove the pastries from the oven and allow them to cool to room temperature.

Before serving, slice the 2-3 peaches and decorate the top of each pastry. You can also sprinkle a bit of powdered sugar for an extra touch of sweetness.