Pastry Snails with Berries and Pastry Cream

Pour milk and cream into a heavy-bottomed saucepan and warm until it's almost boiling

Whisk together eggs, sugar, vanilla sugar, and cornstarch

Slowly stream the warm milk mixture into the eggs while whisking constantly

Pour everything back into the saucepan and cook over medium heat, stirring constantly with a whisk, until it thickens (don't let it boil). Remove from heat immediately and transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and let cool

Thaw the puff pastry and roll it out to a 24×30 cm rectangle, then cut into 1.5 cm strips. Twist each strip, then braid 3 strips together into a braid, twist it again, and coil it into a snail shape

Brush with egg wash — beaten egg mixed with 1 tablespoon of milk

Place a dollop of pastry cream in the center of each snail

Bake at 170°C for about 25 minutes