Instructions: Spread 1/2 cup Cream Puff Pastry into a 7-inch circle on a lightly greased baking sheet. Spoon remaining pastry into decorating bag fitted with a No. 5 or 6B large fluted tip. Pipe pastry around outside edge of pastry circle, leaving a 3-1/2inch circle in center. Bake at 425 F for 15 minutes; reduce heat to 375 , and bake an additional 25 minutes or until puffed and golden; cool on wire rack. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Set aside.

Combine sugar, cornstarch, and salt in a medium saucepan; stir in milk, and bring to a boil, stirring constantly. Boil 1 minute, and remove from heat.

Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, over medium-low heat 3 to 4 minutes. Remove from heat, and gently stir in butter and vanilla. Cover with wax paper, and allow mixture to cool completely.

Fold in whipped cream. Spoon mixture in center of puff, and arrange fruit on top; chill. Serve within 4 hours.

Yield: 6 servings.

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