1. Make sure you remove the puff pastry from the freezer in advance. I like to thaw it in the fridge overnight but if you leave it out at room temperature for a couple of hours, that should be fine. Make sure it's still somewhat chilled when you go to bake it though.
2. Place the milk in a saucepan over medium-low heat and allow it to come to a simmer.
   120 mL whole milk
3. Meanwhile place the egg yolks and sugar in a medium bowl and whisk aggressively for 1-2 minutes while the milk heats.
   2 large egg yolks room temperature, 50 grams granulated sugar
4. Remove the milk from the heat and stream half of it into the egg mixture, while whisking, to temper the eggs.
5. Then add the egg mixture to the saucepan with the rest of the milk and cook over low heat for about 5 minutes, while whisking continuously (doesn’t have to be aggressive whisking just keep it moving the whole time).
6. The custard won’t thicken significantly but it should thicken slightly. To test if the custard is done cooking, it should coat the back of a spoon and when you draw a line through it (on the back of the spoon) the line stays separated. You can also use a thermometer and bring the cream to about 180F-185F.
7. Pour the custard back into a large bowl, add the butter and vanilla and mix just until they're all combined.
   14 grams salted butter room temperature, 1 tsp vanilla bean paste
8. In a small bowl, mix together the gelatin and water until they’re combined. Let it set and then microwave it for 5 seconds. Mix and then add it to the custard. Whisk the gelatin well with the custard and then cover the surface with plastic wrap. Refrigerate for about 2 hours until the custard feels somewhat set and still a little jiggly but not runny.
   4 grams gelatin, 15 mL cold water
9. Roll out the thawed puff pastry on a lightly floured surface until it's almost doubled in size. It should be quite thin so try not to tear it.
   2 sheet of puff pastry thawed
10. Use a 4 inch biscuit cutter to cut out 12 circles from each sheet of puff pastry. Sometimes I get just 11 so I roll out the scrap dough and get a couple more.

    If you're using the scrap dough to make more, ball it up until it's smooth and let it rest for 15 minutes before rolling out again. Keep in mind the shells made from the scrap dough won't be quite as puffy but still good to eat!
11. Grease the muffin tins with baking spray and place each circle in the center. I like to use a shot glass to press it down in the center. Try to get the edges all even so one side doesn't puff more obnoxiously.
12. Freeze the puff pastry in the muffin tins for about 10-20 minutes, or until firm, while you preheat the oven to 350F (177C).
13. Place a cupcake liner (or small sheet of parchment paper) in each frozen puff pastry dough and fill it with pie weights (or dry rice or dry beans).
14. Bake the puff pastry for 10 minutes and then remove from the oven, carefully remove the cupcake lining with the pie weights and return to the oven for another 8-10 minutes or until they're browned - use a shot glass or something small to gently press the center of the shells back down if they've puffed up too much.
15. Remove the puff pastries from the oven and set it aside to cool completely for a few minutes before removing from the muffin tins. Allow to cool completely before finishing the cream.

Finish Bavarian Cream

1. When the custard is ready and the puff pastry has cooeld completely, sift the powdered sugar into the bowl of a stand mixer (or a large bowl with a hand mixer).
   15 grams powdered sugar spooned and leveled
2. Add heavy whipping cream and mix on medium-low speed until it thickens a little, about 30 seconds. Increase the speed to medium-high and beat for just another 30-60 seconds, until the cream holds stiff peaks. Don’t over-mix.
   180 mL heavy whipping cream cold
3. Remove the custard from the fridge and use a whisk to mix it until it’s smooth again. This will disrupt the gelatin but it will set again when we put it back into the fridge. Make sure you whisk it until there are no more lumps and the custard is smooth again (it may be easier to us a hand mixer for this and you can press it through a sieve if you can't get all the lumps out).
4. Add 1/3 of the whipped cream to the custard and whisk until it’s completely smooth. Add another 1/3 of the heavy whipping cream to the custard and now use a rubber spatula to fold it in gently. Repeat with the last 1/3.
5. Use a piping bag fit with a large round tip to pipe the Bavarian cream into the prepared puff pastry shells and refrigerate for at least 4 hours or overnight.
6. Top with raspberries or other fresh fruit and dust with powdered sugar before serving.
   raspberries, powdered sugar for dusting