Rosé Cream Puff Pastry

Pastry Cream

• 115 g sugar
• 45 g cornstarch
• 225 g heavy cream, 35% fat
• 225 g whole milk
• 3 egg, large (65-70 g)
• ⅛ tsp salt
• 1 vanilla pod
• 140 g sparkling wine rosé
• 60 g butter, unsalted cut into pieces
• 1 - 2 drop food colouring, red (optional)

Puff Pastry

• 1 sheet puff pastry thawed

Assembly

• 225 g raspberries
  oder 225 g strawberries
• powdered sugar to dust