For the pastry cream: Bring the half-and-half and vanilla to a boil in a small saucepan. Meanwhile, combine the egg yolks and sugar in a medium bowl with a whisk. Add the flour to the yolks and mix it ...

Whisk the egg yolks and sugar until smooth, pale, and slightly thickened. This process helps dissolve the sugar and add air to the pastry cream. You’ll know it’s ready when the mixture forms ...

Preheat the oven to 375°F. In a small bowl, whisk the egg yolk with the milk. On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Transfer the squares to a ...

Press it down and level the surface. Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with ...

Heat the oven to 400°F. Beat the egg yolks in a medium bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the ...

Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter.

Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop. Whisk the egg yolk and add the water.

3. Roll out the dough on a floured surface and line a 23cm tart tin. Prick the base with a fork, chill for 10 minutes, then ...