STEP 1. Preheat oven to 400°F (200°C).

STEP 2. Roll out puff pastry slightly on a lightly floured surface. Cut out rounds using a 2.5–3 inch cookie or biscuit cutter. Cut half of those rounds again with a smaller cutter (like 1.5 inches) to create rings.

STEP 3. Place whole rounds on a parchment-lined baking sheet. Brush lightly with beaten egg. Place a ring on top of each base and brush the top ring with egg wash too (avoid brushing the sides to allow full puffing). Prick the center (not the ring) lightly with a fork to prevent too much puffing inside.

STEP 4. Bake for 12–15 minutes or until golden and puffed.

STEP 5. Let cool completely. (about 30 min)If the center puffs up too much, press it down gently with a spoon once cooled.

STEP 6. Whisk the pudding mix with 1 cup cold milk until smooth and thickened. Fold in the whipped cream for a lighter, mousse-like texture. Chill until ready to use.

STEP 7. Spoon or pipe vanilla cream into each cooled pastry cup. Top with piped whipped cream, fresh berries, and mint sprigs.