Flower Puff Pastry Cremes

Flower Puff Pastry Cremes are a puff pastry base filled with Creme patisserie. Alternatively you called also add jam or other fillings for different varieties.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

• 320g Ready to Roll Puff Pastry
• A few Pinches of Caster Sugar
• 300ml Whole Milk
• 150ml Double Cream
• 3 Egg Yolks
• 50g Sugar and Crumbs Natural Flavoured Icing sugar
• 3 Tbsp Cornflour
• 1 Egg for Egg wash

Instructions

• Start by making the Creme Patisserie by adding the milk and cream to a pan and bring to the boil then lower to a simmer.   
• Meanwhile put the egg yolks in a bowl and beat with a whisk, add in the icing sugar and cornflour and stir until combined and smooth.
• Pour the milk over the egg mixture, mix it together, and then add it back into the pan.  Heat the mix up on medium heat and whisk in intervals until the mix has thickened to a thick custard consistency.  
• Pour into a jug with cling film over the top and leave to cool completely before transferring to the fridge.  Leave to set for a minimum of 3 hours.  The Creme Patisserie needs to be eaten within 3 days and kept in the fridge.
•  Before use just give it a stir to smooth it out and then place it in a piping bag to pipe or spoon onto your desserts.
• Flower Puff Pastry Cremes – Preheat the oven to 180c. Prepare the pastry by rolling it out on to a lightly floured surface, using a flower shape cookie cutter cut out as many as you can. Using a cupcake tin, place each pastry flower in a cupcake hole, spaced apart from each other. Sprinkle the petals with caster sugar. Bake in the oven for 30-35 mins. They should be risen and lightly golden in colour.
• Add a Tbsp of the Creme Patisserie to each flower and serve with a drizzle of caramel or melted chocolate.
• Keep in the fridge. Eat within 2 days.