Easter Baskets

1 x 400g roll puff pastry
egg wash

Cream patisserie:
40g corn flour
50ml + 450ml milk
4 egg yolks
50g + 50g caster sugar
5ml vanilla

speckled eggs
white chocolate, melted

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place the pastry on a work surface and cut 12 circles with a 7cm diameter biscuit cutter.
Place 6 of the circles on the prepared baking sheet.
Cut out the centres of the other six circles with a 6cm diameter cutter, wet the edges of the pastry and place on top of the pastry circles.
Prick the bottom of the pastry with a fork and brush the elevated edges with egg wash.
Bake for 15-20 minutes or until golden.
Remove from the oven and allow to cool.
Cut strips (15cm by 0,5cm) from the remaining pastry and braid three strips together. (You should have 6 of these).
Place the braids on the baking sheet and shape them so that they resemble the arch of a baskets handle.
Bake in the oven for 15 minutes, remove and allow to cool.

For the cream patisserie:
Add the corn flour to a large mixing bowl and stir in the 50ml milk.
Add the egg yolks and 50g of sugar and whisk together. Set aside.
Pour the 450ml milk into a small saucepan and add the other 50g caster sugar to it.
Place the saucepan over medium heat and stir until the sugar has dissolved.
Take it from the heat as tiny bubbles start to appear around the edges.
Drizzle the warm milk mixture onto the egg mixture while whisking vigorously.
Now pour the mixture back into the saucepan and place it on medium-low heat.
Stir continuously until thick.
Allow to cook for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the mixture on a dinner plate and then place plastic wrap directly on its surface.
Allow to cool completely.

Pipe or spoon the cream patisserie into the pastry baskets and place a few speckled eggs on top.
Now dip the handles into the white chocolate and position it on the baskets so that it resembles a handle.
Allow to dry/cool before serving.