Strawberry Cream Crisps

Make the pastry cream: Combine milk and cream in a medium saucepan and bring to a simmer. In a large bowl, whisk sugar, eggs, egg yolk, and flour to blend. Gradually whisk in the hot milk mixture into the egg mixture, taking care not to cook the eggs. Transfer mixture to the saucepan. Add vanilla; whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Transfer to a bowl or container and press plastic wrap onto entire surface of pastry cream to prevent a skin from forming. Cover and chill for about 4 hours.

Cut each pastry sheet into 6 equal rectangles. Prick puff pastry slices with a fork. Brush with egg wash then sprinkle with sugar. Bake in a preheated 400ºF oven for 10 to 15 minutes or until puffed and golden. Transfer puff pastries to a wire rack to cool.

Place chilled pastry cream in a pastry bag fitted with a medium or large star tip. Pipe 3 to 4 strips of pastry cream on the puff pastry. Top with 8 to 10 strawberry slices to cover entire puff pastry. Dust with confectioners' sugar.