Combine all praline ingredients to form dry crumbs.

Put the berries, water, and sugar into a small pot, bring to a boil.

Whisk together cornstarch and water. As the fruit mixture comes to a boil, add the cornstarch mixture. Mix until thick, then turn off the flame.

To make patisserie cream, in a bowl, mix sugar, yolks, cornstarch, and vanilla.

Heat milk in a small pot, over medium-high flame. When the milk just comes to a boil, add sugar mixture.

Continue cooking until mixture is thick and creamy, stirring constantly. Remove pot from flame. Transfer cream to refrigerator.

If you prefer an airier cream, beat half a container of whipping cream or nondairy topping and fold into the cooled cream.

Spoon alternating layers of crumb, fruit, and cream into serving glasses.