Puff Pastry Flower with Custard Cream and Lemon Curd
Ingredients
Puff pastry flower
- Puff pastry sheets
- 1 egg (for egg wash)
Custard cream
- 2 cups whole milk
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1 pinch sea salt
- 4 egg yolks
- 2 tbsp unsalted butter
- Flavoring: 1/2 vanilla bean, 1 tsp vanilla extract or citrus peel
Lemon curd
- 2 cups cream (or milk of choice)
- 1/2 cup sugar
- 1/2 cup cornstarch
- Pinch of turmeric
- 1/3 cup fresh lemon juice (strained)
Optional garnish
- Chopped pistachios
- Sliced almonds
- Edible Gold leaf
Preparation
Cut out flower shapes from 2 pastry sheets, then use a smaller cutter to remove the centers and create rings.
Layer 3 flowers together for each pastry, brushing with egg wash between layers.
Bake at 190°C for 20 minutes and then cool.
Custard cream
Whisk egg yolks, sugar, cornstarch, salt, and milk in a saucepan.
Cook over low heat, stirring, until thick.
Stir in butter and flavoring, then cool with plastic wrap on the surface.
Lemon curd
Whisk lemon juice, coconut cream, sugar, cornstarch, and turmeric in a saucepan.
Cook over medium heat, stirring, until thick.
Pipe into small round mold and chill until set.
Assembly
Fill each puff pastry with custard.
Press almonds around the edges.
Unmold the lemon curd and place it in the center of the flower.
