Place a fine mesh sieve in a heat-safe bowl and set aside.

Pour milk into a small saucepan. Split the vanilla bean lengthwise and use the tip of a sharp knife to scrape the seeds into the milk. Add the salt.

Turn heat to medium-high and bring milk mixture to just under a boil, stirring occasionally.

Meanwhile, mix the cornstarch and sugar in a medium bowl. Add egg and whisk until smooth.

When the milk is ready, ladle ⅓ of the milk into the egg mixture, whisking constantly.

Pour the egg mixture into the saucepan with the hot milk and continue whisking over medium-high heat until thick. There should be a few slow bubbles in the mixture, but don’t bring it to a full boil.

Remove from the heat and pour through the sieve.

Cool for 2-3 minutes, stirring occasionally, until the cream is about 140 F.

Cut the butter into 1 tablespoon pieces and mix into the cream, one at a time, stirring until smooth.

Press a piece of plastic wrap directly on top of the cream to help it cool quickly and place in the refrigerator.

Preheat the oven to 425 F. Line a baking sheet with parchment paper. Set aside.

Take one sheet of defrosted puff pastry, place it on a lightly floured surface, and roll the puff pastry to about 10x12 inches in length.

Place the puff pastry in front of you so that one of the longer sides of the rectangle is closest to you.

Take ¼ cup of the pastry cream and spread it on half of the rolled out puff pastry, starting in the middle and moving to the right towards the shorter end of the pastry.

Sprinkle ¼ cup of mini chocolate chips on top of the pastry cream.

Fold the puff pastry in half so that the pastry cream and chocolate chips are covered. Press down gently on the puff pastry to secure the two sides together.

Using a sharp knife or pizza cutter, cut the pastry into six strips. Make sure to cut from left to right so that each strip has part of the folded edge.

Take each strip of pastry and twist it twice so part of the cream and chocolate chips are showing. Place the twists on the prepared baking sheet. If desired, press some mini chocolate chips into the exposed pastry cream.

Brush each pastry twist with the egg wash.

Bake for 15 minutes or until twists are puffed and golden. Let cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Place the powdered sugar in a small bowl. Add 2 tablespoons milk and whisk until smooth. Aim for a slightly thick consistency that can still be drizzled. Add more milk if needed.

Separate the icing into two bowls. Stir a couple drops of pink food coloring into one bowl and a couple drops of purple food coloring into the other.

Using a spoon, drizzle the pink and purple icing over the cooled pastry twists.