Pastry flowers with custard: quick and delicious treats!

INGREDIENTS
Sugar
Cinnamon
2 rolls of puff pastry
Egg wash
200ml (4/5 cup) of heavy cream
Blackberries

For the cream:
380ml (1 1/2 cups) of milk
Vanilla extract
60g (1/4 cup) + 60g (1/4 cup) of sugar
6 egg yolks
40g (1/3 cup) of cornstarch

METHOD
1. To prepare the cream add the milk, vanilla extract, and half of the sugar in a saucepan. Bring to boiling point and then remove from the heat.
2. In a mixing bowl add the egg yolks, the other half of the sugar, and cornstarch and mix with an electric mixer until combined. At the end pour the heated milk and mix all well. Pour the mixture into the saucepan and mix until thickens. Remove from the heat and let it cool.
3. Unroll the puff pastry and sprinkle with the sugar and cinnamon mixture. Roll the puff pastry and cut it into 4 pieces. Incise each piece and make the flower shape.
4. Transfer them to the baking tray covered with parchment paper and close the middle part with a ball of puff pastry.
5. Brush the flowers with egg wash and transfer them to the oven. Bake at 180°C/360°F for 20 minutes.
6. Mix the heavy cream with the electric mixer and then combine it with the prepared cream.
7. With the pipping bag add the cream to the one flower and then close with another one.
8. Serve flowers altogether and add the blackberry one each.
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