Bake in the oven for 10-15 minutes or until golden brown and nicely puffed.
Let them cool completely.
Meanwhile, using a whisk, combine milk, sugar, and corn-starch in a medium saucepan over medium heat. Allow milk to heat so that tiny bubbles form around the edges. Whisk occasionally to keep corn-starch from clumping. Remove from heat when mixture has thickened and there are no clumps.
Mix 2 tbsp. of the hot milk into the beaten eggs and then slowly add the egg mixture into the hot milk, whisking constantly. Return the pan to the heat until the custard thickens slightly. Do not allow to boil.
Pipe jam in the cooled Vol au Vent pieces to cover its base, then fill with vanilla cream, and garnish with berries and mint leaves.