Ingredients
- CUSTARD
- 5 egg yolks
- 6 Tbs sugar
- 1 Tbs cornstarch
- 2 cups coconut milk
- 1 tsp vanilla extract
- 1/4 tsp orange extract
- pinch cayenne pepper
- pinch kosher salt
- 1 tsp lemon zest
- 1 1/2 cups nondairy whipped topping
- PASTRY LEAVES
- 36 (3") puff pastry squares
- 2 egg whites
- 1 cup sanding sugar
Preparation
Step 1
Prepare the custard, In the bowl of an electric mixer,beat yolks with sugar and cornstarch until fluffy.
In a saucepan over medium-high heat,combine coconut milk,vanilla extract,orange extract,cayenne pepper,salt and lemon zest. Bring to a boil. Strain mixture through a sieve. Slowly pour coconut milk into yolks.
Whip nondairy topping until stiff. Fold into yolk/coconut milk mixture. Let settle and chill for 6 hrs or overnight.Cream will last for up to a week,refrigerated.
Prepare the pastry leaves,Place squares on two parchment lined baking sheets. If using uncut pastry dough,roll out thinly on parch paper and slice int 3" squares. Transfer parchment and squares to baking sheet. Brush with egg whites and cover generously with sanding sugar. Top each baking sheet with a piece of parch paper and an additional baking sheet. Bake for 25 min.
To serve,add some of the custard filling into a pastry bag fitted with a star tip. Pipe a small amount of custard onto a plate to secure the first pastry layer. Pipe a layer of cream on top, and continue to layer pastry leaves and custard.