Kentucky Proud Black and Blue Napoleons
1 sheet puff pastry, thawed
1 tbsp Kentucky Proud flour
1 tbsp sugar
2 cups milk
1 vanilla bean, split and scraped
1/2 cup sugar
4 tbsp cornstarch
2 Kentucky Proud egg yolks
1 Kentucky Proud whole egg
1/2 package cream cheese
Powdered sugar, optional
Preheat the oven to 400 degrees. Unfold the puff pastry and gently roll on a floured surface to create a rectangle and cut into three long rectangular strips, about 4 inches by 13 inches. Place on parchment lined baking sheet, then sprinkle with sugar. Cover with another sheet of parchment and another baking sheet, to prevent the dough from puffing. Bake for 10-14 minutes, or until nicely browned. If needed, remove the top sheet after 10 minutes and allow to brown.
To make the pastry cream, bring the milk and the vanilla bean to a simmer over medium heat in a saucepan. In a medium bowl, whisk together the sugar, cornstarch, egg yolks, and egg. Once the milk simmers, temper it into the egg mixture by slowly streaming in the hot milk and whisking continuously. Strain the mixture back into the saucepan, to remove the vanilla beans and any stringy egg bits, and bring it back to a simmer, stirring constantly with a wooden spoon or whisk. Once it thickens, remove from heat and stir in the cream cheese. Cover with plastic and refrigerate.
To assemble, spoon pastry cream into a piping bag fitted with a plain tip or a resealable plastic bag with the corner snipped off. Place one puff pastry strip on a serving platter, then pipe the pastry cream all over. Top with berries. Pipe a small amount of pastry cream all over the underside of the next puff pastry strip to act as glue and stack on top of the berries on the first strip. Pipe additional pastry cream on this middle strip, top with berries, then top with the last puff pastry strip, again piping a bit of pastry cream on the underside so that the layers stick and do not slide. Finish by shaking powdered sugar over the top layer, if desired.