Hi, my name is Clarice Lam. I'm the Chef and Owner of The Baking Bean in New York City and I'm going to teach you how to make fruit and cream filled puff pastry. So, I have my puff pastry dough right here, floured the surface, floured the top; I'm going to flour my rolling pin and I'm just going to roll it out starting from the center and pushing it out, going back to the center and pushing in. Rotating, center out, center in. You're going to keep doing this until you get to one eighth of an inch in thickness and I think that's it. So now, I've got my puff pastry dough already, so, I've got two circle cutters this time, "Ah-ah-ah", two. So, you're going to take your big circle cutter and you're just going to cut as many as you can fit on your sheet of puff pastry. So, I'm going to peel away the excess puff pastry and you know, if it's being a little bit stubborn, just give it another, another stamping. So, however many big circles you cut, just remember that you're actually going to get half of that. So, I've cut four, that means I'm going to get two because what you're going to do as you're going to take the little circle cutter and place it in the center of half the amount of total circles you have. And then, just stamp it out. So, you're actually creating a ring here, like this. So, if you take this out, then you've got nice little ring. I'm going to do that to this other one, stamp it again and take out the center. So, I've got two rings and two bases; it's going to form a little nest for our puff or for our pastry cream and for our fruit that's going to go in there. Okay. So now, I have my egg wash; this egg wash is one egg and a little bit of water all mixed up. So, you're going to take your pastry wash, just go around the sides of your discs and this is going to be the glue for you to stick your rings on top. Now, I'm going to take these rings and carefully without altering the shape, put it right on top of your base and just pat it down lightly so that it sticks. Same thing with the second one. So, now all you're going to do is transfer these to your baking sheet lined with parchment paper. So, one more brush over with the egg wash, just around the ring part guys, not in the centers and not too much either. So, just be very careful, you just want this to have a nice shine and a nice color. The final thing before these guys go in the oven is I'm going to take my trustee fork and I'm going to prick the base of the puff pastry so that the steam will release through the, the air holes that I'm going to create with this fork. Just through the base, prick some holes, not, leave the ring alone, that's the part that's going to be visible and then this guy can go in the oven, 350 degrees, 10 to 15 minutes and then we'll take it out. And then this guy can go in the oven, 350 degrees, 10 to 15 minutes and then we'll take it out. So, I have my puff pastry shells that I've taken out of the oven and we're going to finish making our fruit and cream filled puff pastry. So, this is some pastry cream that I've made up, made earlier and I'm just going to stir this up so that's nice and smooth. So, this looks nice and smooth now; I'm just going to take a spoonful, so just put inside our little cavity right here that we've created. Try to be neat with it, you want it to look pretty. And then, the same thing with the other guy. Now, you have two pastry cream filled nests, "Ah-ah-ah". Now, I've got two strawberries and guess where these are going to go, right on top, just like that. Pretty! Look at these guys, how pretty and adorable and delicious. This is how to make fruit and cream filled puff pastry shells. I'm Clarice Lam from The Baking Bean in New York City. Thank you for watching and happy munching to you. "Am-nam-nam-nam-nam!"