Sporcamuss Pugliesi

Method

1. Unroll the puff pastry and cut into squares of about 6 cm.
2. Arrange the squares on a baking tray and brush with beaten egg.
3. Bake in a fan oven at 180°C for about 12 minutes.
4. For the cream: cut open the vanilla pod and scrape out the seeds.
5. In a small pot, heat the milk with the seeds and the pod until it boils.
6. Separate the egg yolks from the whites. In a bowl, mix the yolks (4) with the sugar, then add the cornstarch.
7. Gradually add the hot milk to the yolks, stirring.
8. Transfer the mixture back to the pot and cook over low heat, stirring constantly, until thickened (5-10 minutes).
9. Pour the cream into a bowl, cover with cling film in contact and let cool, then refrigerate for 30 minutes.
10. For the raspberry sauce: crush the raspberries with sugar and lemon juice.
11. Whip the fresh cream with a pinch of salt.
12. When the pastry cream is cold, stir it lightly and gradually fold in the whipped cream, mixing from bottom to top (diplomatic cream).
13. Transfer the cream to a piping bag.
14. Cut the puff pastry squares in half, fill generously with cream and raspberry sauce, and close.
15. Dust with icing sugar.