- 2 rolls of puff pastry
- 5 egg yolks
- 150 grams of caster sugar
- 500 ml of milk (2 cups)
- zest of 1 lemon, finely chopped
- 1 tablespoon of vanilla extract
- 40 grams of corn flour
- 15 grams cold butter
- 125ml whipped cream
- edible flowers to garnish (we used nasturtium and marigold
1. Unthaw pastry & preheat oven to 180-200°C
2. In a medium pot, warm the milk, lemon zest and vanilla until just simmering, not boiling.
3. In a mixing bowl, whisk five egg yolks into your caster sugar until frothy
4. Sift in the corn flour to your egg/sugar mixture
5. Take your infused milk, first making sure it is just warm and not hot, and gradually incorporate it into the egg/sugar mixture, only a little at a time
6. Pour the whole mixture back into the pot and cook on a medium flame, stirring constantly with a whisk until it becomes thick and bubbly
7. When your pastry cream reaches the rich consistency, turn off the flame and stir in the cold butter, which should make it glossy
8. Cover and let it rest in the fridge for at least an hour but up to 24 hours for maximum flavour
9. Cover with cling film and let it rest in the fridge for at least an hour. You can even make this the day before and store in fridge.
10. Cut your puff pastry into shapes and lay on a large tray with baking paper
11. Bake until golden and puffed
12. Once the pastry has cooled, gradually add the whipped cream to the pastry cream and whip until smooth
13. With a piping bag, pipe the pastry cream onto the puff pastry and layer
14. Garnish with the edible flowers and enjoy!