Ingredients
Orange Blossom Pastry Cream
Puff Pastry
Directions
- 1
Whisk yolks, sugar, and cornstarch together.
- 2
Scrape vanilla bean into milk, add orange blossom water and bring to a boil, stirring constantly.
- 3
Pour milk slowly into egg yolks, whisking constantly.
- 4
Bring mixture back to a boil on low heat and whisk constantly. Cook for a minute or until pastry cream thickens and then slightly loosens. Take off heat and whisk butter in.
- 5
Pour onto a parchment lined tray and cover. Refrigerate after it cools to room temperature.
- 6
Roll puff pastry to 30x30 cm, roughly 3.5mm thick. Prick all over with a fork
- 7
Sandwich the sheet of puff pastry between two silpain mats or parchment sheets on a tray and freeze for 30 minutes.
- 8
Preheat oven to 170C meanwhile.
- 9
Place another tray on top of the puff pastry and weigh it down with ramekins.
- 10
Bake for 40 to 50 minutes or until the pastry is browned evenly and doesn’t sink when pressed in the middle.
- 11
Cook the sugar on low heat until golden and caramelized. Pour onto a tray to cool.
- 12
Break into smaller pieces and blend into a powder.
- 13
Dust the powder onto the puff pastry evenly in a thin layer. Broil until the caramel melts.
- 14
Let puff pastry cool before cutting into twelve strips 4cm x 12cm each.
