Blueberry Puff Pastry

For the sweet blueberry puff pastry, first preheat the oven to 225 °C.

In the meantime, separate the egg and mix the egg yolks in a bowl together with the Gervais, the sugar and the vanilla pudding powder. Now stir until the mixture is nice and creamy.

Then roll out the puff pastry and divide into four equal pieces. Now spread a spoonful of jam on each piece of dough, leaving 1 cm of border and sprinkle the grated nuts on top.

In the next step, spread a quarter of the Gervais custard cream on one half of each puff pastry pocket and cover with blueberries in such a way that you can easily fold over the opposite side and seal the edges of the pastry well with your fingers, applying light pressure.

Now just whisk the egg white set aside and brush it on the puff pastry pockets. Cut the surface 3-4 times diagonally and bake in the oven at 225 °C on the middle rack for 10-13 minutes until golden brown.

Before serving, spread the hot blueberry puff pastry pockets with jam and sprinkle with chopped pistachios.

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