home made puff pastry tastes so great, its time consuming to make but not difficult so if you can then i suggest making your own for these, but shop bought puff pastry will be fine.
i found a bag of lychee’s in the grocery store that was marked down to sell so i decided to make a lychee and rose curd, i then made a rose custard to go in these pastries with fresh cream.
they tasted so wonderful.
2 cups (250g) plain flour
100ml cold water
juice of 1/4 lemon
200g unsalted butter (block of butter)
in a bowl add the flour, salt and mix then add the lemon juice and water and knead for a few minutes
until smooth then shape into a ball and make two cuts to create a cross and put into a sandwich bag and put in the fridge for 1 hour,
take the block of butter and place between two pieces of baking paper and using a rolling pin wack it until it forms a thin square.
remove the dough and pull each end of the slits out and roll out into a large envelope shape.
place the butter in the centre and fold in the dough to the centre and press together
roll out in to a large rectangle
fold each end to the centre then fold in half, this is a book fold,
turn right then roll out again into a rectangle then fold 1/4 in and fold the rest over the top, wrap in cling film and place in the fridge for 30 minutes
take out and roll out again and fold one half in then fold the other half on top
do this 3 more times and wrap up again and place in the fridge for 30 minutes
fold three more times and then its ready to use
preheat the oven to 200c
roll out to fit a baking tray and slice into rectangles and place a tray on top to weigh down the pastry.
bake for 20 minutes, turn and bake for 10 more minutes
to make the lychee and rose curd
1 tbsp honey
3 egg yolks
2 tbsp butter
2 tbsp lemon juice
peel the lychees and remove the stones, put in a blender and puree, then pour though a sieve to remove any lumps
in a pan add the egg yolks, sugar, lychees, honey, lemon juice and a small amount of rose extract
then over a low heat stir constantly until it starts to thicken and coats the back of a spoon,
pour through sieve into bowl and let cool before refrigerating
to make rose creme patisserie
3 egg yolks
1/4 cup sugar
1 tbsp corn flour
1 tbsp custard powder (i used birds if you don’t have it add more corn flour instead)
set a bowl over ice water
in a pan add the milk, and a few small drops of rose extract, score a vanilla pod and remove the seeds and add to the milk.
bring to the boil.
in a separate bowl whisk the egg yolks and sugar, flour and custard powder until it forms a paste
add some of the hot milk and mix then pour it back into the pan,
stir constantly over a low heat until it thickens,
pour through sieve into the bowl over ice water, place cling film over touching the custard so a skin doesn’t form,
beat double cream and 3 tbsp powdered sugar until stiff peaks form
take one rectangle of pastry and pipe some cream then some custard and drizzle over the curd and add the top piece of pastry and sprinkle with icing sugar
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