Almond Breeze Vanilla Creme Patisserie

Almond Breeze Vanilla Creme Patisserie

Almond Breeze Vanilla Creme Patisserie

Almond Breeze Vanilla Creme Patisserie

Almond Breeze Vanilla Creme Patisserie

Course Dessert

Ingredients
  

  • 1/3 cup sugar (adjust to taste)
  • 1/2 tsp vanilla extract
  • 1 1/2 tbs custard powder
  • 1 1/2 cups Almond Breeze Unsweetened Vanilla
  • 2 sheets puff pastry
  • 2 tbs brown sugar
  • 2 – 3 tbs sliced almonds
  • 1 punnet raspberries

Instructions
 

  • Place the egg yolks, sugar and vanilla in abowl and whisk until creamy.
  • Add the custard powder and plain flour,whisk until smooth.
  • Warm Almond Breeze until just boiling andslowly pour into the egg mixture, whiskingto combine.
  • Return the mixture to the saucepan andcook over medium heat, stirring until themixture thickens.
  • Allow to cool a little and press a layerof cling wrap onto the top of the crèmepatisserie, to prevent a skin forming, chillfor 1 hour.
  • While the crème patisserie is cooling, thawthe puff pastry sheets and cut into 6 heartshapes, using a large cookie cutter.
  • Arrange the pastry hearts on a tray linedwith baking paper. Sprinkle two hearts withbrown sugar and top with sliced almonds,
  • Place another layer of baking paper on topof the hearts, then top with a second heartcut out. Continue this process until all cutouts have been used.
  • Decorate with raspberries
  • Cook in a preheated oven at 210C untilgolden & cooked (approximately 8 minutes,but check regularly, so they don’t overcook)
Keyword almond breeze, Almond Breeze Vanilla Creme Patisserie
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