Begin by making the pastry cream. In a small bowl or cup, add 1⁄4 cup (60 grams) chilly water and gelatin. Combine collectively, and put aside.
Pour milk and heavy cream right into a medium saucepan, and heat over low warmth till steaming, 5 to six minutes. (Don’t convey to a boil.)
In a big bowl, mix egg yolks and sugar; whisk collectively till mixed and barely lightened in colour. Add cornstarch and vanilla paste. Proceed to whisk till mixed. Slowly pour the nice and cozy milk combination into the blending bowl, including slightly at a time and whisking always to make sure that the eggs don’t scramble. As soon as all of the milk is added, pour the combination again into the saucepan, and improve warmth to medium- low. Convey to a boil, stirring always.
When the combination begins to thicken, take away from warmth, and add gelatin. Whisk collectively till the gelatin has dissolved. Add butter, and whisk till melted and mixed. Pour by a fine-mesh sieve into a big bowl. Cowl with plastic wrap, and refrigerate for at the very least 2 hours.
As soon as the cream has set within the fridge, divide the cream in half into two separate bowls. Stir lemon zest and lemon extract into one bowl.
Add freeze-dried blueberries to a meals processor, and mix till it’s a effective powder. Add powder to a fine-mesh sieve to pressure out giant bits after which stir the powder into the opposite bowl of cream. Place each bowls again within the fridge till thick and chilly.
Preheat 400°F (200°C). Roll Tough Puff Pastry to a 1⁄8-inch-thick rectangle (about 28×16 inches), or roll every sheet of puff pastry to 1⁄8-inch thickness. Reduce pastry into 18 (41⁄2×21⁄2-inch) rectangles. Place 9 rectangles on every ready pan. Prime rectangles on every pan with one other sheet of parchment paper. Place one other baking sheet on high of parchment to weigh pastry down. Place one other baking sheet on high to weigh them down.
Bake, one pan at a time, for quarter-hour. Permit the puff pastry squares to chill on a wire rack. Deal with them with care; they’re very fragile!
Whereas the puff pastry is cooling, add lemon and blueberry pastry lotions to separate piping baggage fitted along with your desired piping tip.
Make the whipped cream topping by including chilly heavy cream and confectioners’ sugar to a mixing bowl and beat with an electrical mixer on excessive velocity till you attain stiff peaks. Add to a piping bag fitted along with your desired piping tip.
Pipe the lemon and blueberry pastry lotions onto 12 of the pastry rectangles, alternating between the 2. Go away 6 of them with out the cream.
Place one of many rectangles with cream on high of one another to make two layers. Then add the rectangle with out the cream on high to create the third layer. Pipe the whipped cream on high and garnish with sliced blueberries and mint leaves.
