For 6 people<\/strong><\/p>\n Prepare the pastry cream:<\/strong><\/p>\n Whisk together the egg yolks and the sugar, until it lightens.<\/p>\n 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)\u00a0; 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.<\/p>\n <\/p>\n 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.<\/p>\n In each filo pastry sheet, cut off 7 circles of 8,5cm (3,5 in)<\/em> 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\u00b0C (350 \u00b0F)<\/em>). Let them cool. (You can bake them a little bit in advance)<\/p>\n 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\u00a0 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<\/u><\/a> in the blog).<\/p>\n Serve immediately.<\/p>\n And of course, you can replace blueberries by others fruits, Strawberries, raspberries, blackberries\u2026<\/p>\n<\/div>\n<\/div>\n\n
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