Chocolate And Vanilla Vol Au Vents

In a bowl, whisk the egg yolks and sugar until smooth and pale.
In a saucepan, bring to a simmer the milk and vanilla extract. Stir the milk so it doesn't burn at the bottom.
Pour half the hot milk over the egg yolks and sugar mixture, slowly add the rest of the milk.
Pour the mixture back into the saucepan and bring to a boil while stirring. Reduce heat to medium and stir continuously until the mixture starts to boil and become pudding-like.
Place half in a bowl. In another bowl, mix the chocolate chips and the other half of the pastry cream. Cover both bowls with saran wrap and place in the fridge to cool down.
Preheat oven to 355u0b0F.
Roll out the puff pastry dough until half the thickness. Using half the dough, cut out medium-sized circles. Using the other half, cut our smaller circles.
Brush the milk onto the outer rings and place them on the medium-sized circles. Brush the circles with more milk and place them on a baking sheet covered with parchment paper.
Place in the oven and bake for 12 minutes. Once cooled down, dig out the middle portion of the puff pastry.
Pipe the vanilla and chocolate pastry cream into two separate piping bags.* Fill the pastry cases with your choice of pastry cream and top with pistachios, pomegranate seeds or a combination of both!