Recipes

a. In a large mixing bowl, whisk together egg yolks, sugar, salt, cornstarch until creamy and doubled in volume, 2 minutes. Set aside while you heat milk and cream.

b. In a medium size saucepan over medium high heat, bring milk and cream to a simmer.

c. Remove from heat and slowly whisk into egg mixture until fully combined.

d. Once eggs are tempered, return mixture to the saucepan on medium heat; whisk constantly until thick and custard coats the back of your spoon, 2-3 minutes.

e. Remove from heat and whisk in butter, vanilla paste and lavender gel.

f. Transfer to a heat safe container and place plastic wrap onto the surface of the custard.

g. Let the cream cool at room temperature before placing into the fridge to cool completely.

a. Line a baking tray with parchment paper.

b. Thaw Pennant Puff Pastry for 5 minutes.

c. Cut 8 hearts using a heart shaped cookie cutter.

d. Transfer pastry onto lined tray.

e. Chill in the freezer for 2 minutes.

a. Bake in preheated 400ºF oven for 15-18 minutes until brown. Cool pastry completely.

b. In a small saucepot on medium high heat, bring sugar and water to a simmer. Simmer until the syrup turns a light gold caramel color. Remove from heat.

c. Very carefully but quickly dip the tops of each pastry into the caramel, just coating the top. Allow excess caramel to drip off. Place dipped heart back onto baking tray and let caramel cool completely. Repeat until all hearts have a candy shell coating.

a. Fill a piping bag fitted with a small round piping tip with lavender custard.

b. Gently fill each heart pastry with lavender custard cream.

c. Crack the tops of each pastry like a Crème Brûlée and enjoy.