Prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove for the pastry cream.

In a large bowl, whisk together the sifted flour, 1 cup of the sugar, and the eggs until incorporated.

The mixture will be very thick.

In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar, and the salt.

Scrape the inside of the vanilla bean with a pairing knife and place the contents into the saucepan.

Cook the milk mixture, stirring occasionally to prevent scalding.

Remove from heat when the milk just begins to simmer.

While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture.

Once the two mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk.

Place the saucepan on medium heat while whisking constantly.

Cook the mixture until it thickens, approximately 2 minutes.

Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.

Pour the hot pastry cream into the strainer or food mill over a medium sized bowl.

With a spatula, push the cream through the strainer or food mill.

To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.

Unroll the packaged puff pastry on a cutting board.

Bake the puff pastry according to the package directions.

Spread layers of pastry cream between the baked puff pastry, alternating optional flavors.

Garnish with fruit or nuts and sprinkle with powdered sugar.

For a unique look, cut out shapes in the puff pastry with cookie cutters.

Thaw puff pastry in the refrigerator several hours or overnight before using.

Dip cookie cutters into some flour before using to prevent them from sticking to the dough.

When you cut out shapes in puff pastry with cookie cutters, push down on the cutter, and then up. Do not twist.

Flavor your pastry cream with strawberry jam, ground pistachios, or chocolate to taste.

Add a drop of food coloring if desired for brighter colors.

To add the chocolate, take a small amount of the pastry cream designated to be flavored chocolate and thoroughly mix in the warm chocolate.

Mix this chocolate pastry cream into the remaining pastry cream.

Mixing the warm chocolate into the smaller amount of pastry cream helps ensure the chocolate will mix in smoothly and completely.