Method

• 1.
  Cut out 8 star shapes from the pastry using a 16cm star-shaped pastry cutter (or make a template from paper). Cut a hole 6cm diameter in the centre of 4 stars and discard the pastry circle. Brush the other, whole stars with a little water, then place the stars with holes on top, matching up the points. Place the stars on a baking tray lined with baking paper and refrigerate for 15 minutes (you can freeze at this stage until ready to cook).
• 2.
  To make pastry cream, beat egg yolks and sugar in a bowl until pale. Beat in flour and cornflour with enough milk to make a paste. Heat remaining milk to scalding point, whisk into the egg mixture, then return the mixture to the pan and cook over low heat until thick. Stir in the vanilla and cover the top with a little buttered greaseproof paper to prevent a skin from forming. Cool, then refrigerate.
• 3.
  Preheat the oven to 220°C.
• 4.
  Brush the pastry stars with the beaten egg and bake for 10 minutes until puffed up and golden. Transfer to a rack to cool completely.
• 5.
  To make the spun sugar, place sugar in a saucepan with 1-2 tablespoons water over very low heat, stirring until sugar dissolves. Brush sides of the saucepan with cold water to prevent crystals forming. Don't stir at this stage, but continue cooking until the sugar turns golden. Remove from heat.
• 6.
  Dip the backs of two wooden spoons into the toffee, remove, then join the backs of the spoons together, wait 30 seconds, then quickly pull apart again to form thin strands. Cut off the strands with kitchen scissors and sit on a tray lined with greaseproof paper. Repeat 3 times, then use your hands to shape the strands into clusters of golden spun sugar. Keep in a cool (not refrigerated) place for up to 2 hours.
• 7.
  Lightly whip the thick cream and fold into the pastry cream. Place a star on each serving plate, dust with icing sugar, fill the cavities with pastry cream and garnish with fresh fruits. Serve with spun sugar on top.