Step-by-Step Instructions

• Preheat your oven to 400°F (200°C). Unfold the puff pastry sheet and cut it into even rectangles. Place them on a parchment-lined baking tray.
• Whisk the egg with a splash of water to create an egg wash. Brush it lightly over each pastry rectangle for a golden finish.
• Bake for 15–20 minutes until the pastries puff up and turn golden brown. Let them cool slightly before slicing.
• For the cream filling, heat the milk in a saucepan until warm but not boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
• Slowly pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and creamy.
• Remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until completely cool.
• Once the pastries and cream are cooled, slice each pastry horizontally and pipe or spoon the cream filling inside.
• For the chocolate glaze, heat the heavy cream until steaming. Pour it over the chopped chocolate and butter, stirring until smooth and glossy.
• Spread the glaze over the filled pastries and let it set before serving.