Blueberries stuffed pastry

For 6 people

• 6 sheets of filo pastry
• 250g (8 oz) of blueberries
• 1/2l (2 cups) of milk
• 50g (1/2 cup) of all-purpose flour
• 100g (1/2 cup) of sugar
• 2 egg yolks
• 1 vanilla pod
• 250ml (1 cup) of whipping cream
• 2 sachets of vanilla sugar
• 50g (1/4 cup) of butter
• Brown sugar
• Icing sugar
• Crystallized violets (optional)

Prepare the pastry cream:

Whisk together the egg yolks and the sugar, until it lightens.

Moisten the mixture with half a glass of milk, then add the flour and mix, until the mixture is smooth. In a pan, warm over low heat the rest of the milk with the vanilla pod (split lengthways and scraped) ; pour the egg/sugar/flour mixture and bring to a boil, stirring constantly, until the mixture is thickened. Put clinging film over, that should stick to the cream. Let cool then set aside in the fridge.

Whip the very cold cream until stiff peaks form. Add the vanilla sugar and gently whip a little bit more. Set aside in the fridge.

In each filo pastry sheet, cut off 7 circles of 8,5cm (3,5 in) diameter. Dispose the circles on a baking paper sheet, brush them with melted butter and sprinkle with brown sugar. Bake in oven until golden brown (180°C (350 °F)). Let them cool. (You can bake them a little bit in advance)

At the last moment, build the stuffed pastry. Place a first circle on the plate. Dispose on top 5 or 6 blueberries and, between them, using pastry bags, some peaks of whipped cream  and pastry cream. Place two circles on top and build a second floor the same way. Then two more circles and a last floor. End with two circles, sprinkle with icing sugar, a peak of pastry cream, a blueberries and for example, crystallized violets or lilac flowers (find the recipe here in the blog).

Serve immediately.

And of course, you can replace blueberries by others fruits, Strawberries, raspberries, blackberries…