List of Ingredients
- 2 CUPS of milk
- 1 1/2 cream
- 1 package of puff pastry in a round sheet
- 2/3 granulated sugar
- 5 of egg yolks
- 1 1/2 cornstarch
- 1 of egg
- 1 of vanilla bean pod
- Powdered sugar
- Butter
- Fresh Fruit
Method
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.
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.
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.
To assemble: Fill the basket with the cream and garnish with your favorite fruit.