Cathy's "Country French" Pastry

I'm a member of a monthly cooking club.  Last month's theme was Country French.
I had fruit tartlets in mind, but since I was semi-winging it, this is what I 
ended up with... 

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PART 1 - WHITE CHOCOLATE CREAM
From The Essential Cake Decorating Guide

Ingredients / Materials:
125 g (4 oz) white chocolate buttons (melts)
60 ml (2 fl oz) cream
small heatproof bowl
small pan
water

Directions:
1. To make the white chocolate cream, combine the white chocolate 
buttons and cream in a small heatproof bowl.

2. Bring a small pan of water to a simmer, remove from the heat and 
place the bowl over the pan (don't let the bottom of the bowl sit in 
the water).

3. Stir over the hot water until melted and the mixture is smooth.

4. Cool in the refrigerator until spreadable, stirring occasionally.

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PART 2 - PUFF PASTRY

Ingredients / Materials:
1 box of Pepperidge Farm's Puff Pastry Sheets (2 sheets per box - makes 18)
1 egg
1 tablespoon of water
3-inch flower cookie cutter
cupcake pan
Pam baking spray or butter to grease cupcake pan

Directions:
1. Thaw according to directions.

2. Unfold and use the cookie cutter.  There should be enough room for 3 
columns and 3 rows of flowers (9 on each sheet).

3. Lightly grease a cupcake pan and place a flower in each cup.

4. Mix the egg and water to make an egg wash and apply to the flowers (1 side 
only - top side).

5. Bake according to directions.

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PART 3 - ASSEMBLY

Ingredients:
fresh berries of your choice

Directions:
1. Poke a hole in the center of the puff pastry and fill with a generous 
spoonful of white chocolate cream.

2. Top with fresh berries.

3. Drizzle white chocolate cream over berries and pastry.