Recipe for heavenly pie dough with soft cream and blueberry jam

Preparation

Preparation of the dough: Roll out the puff pastry and cut it into equal squares with a pizza cutter. Place them on a baking sheet lined with baking paper. Brush them with the whipped egg white and sprinkle lightly with caster sugar. Bake at 180°C for about 20 minutes, until golden brown and fluffy.
Baking the cream: Mix the egg yolks, sugar and cornstarch with a whisk in a bowl. Meanwhile, in another saucepan, heat the milk, then pour it into the egg yolk mixture in a thin stream and cook over low heat, stirring constantly, until it thickens. Finally, add the butter and let the cream come to the boil briefly. Pour into a bowl, cover with foil and leave to cool in the fridge for 30 minutes.
Cream base: Whip the whipping cream until stiff. Stir in 3 tablespoons of the cooled cream and mix well. Pour the mixture into a pastry bag.
Assemble the cake: Pipe waves of cream onto half of the baked squares. Place a spoonful of blueberry jam in the centre of each square. Top with the second square and press down lightly. Dust the finished cakes with icing sugar.