Plantain Custard & Passion Fruit Pastry
Updated: Aug 14, 2020
One thing I missed having are indulgent French style filled pastries! This one hits all of spots, it's so easy to make, tart, sweet and nutty from the sesame brittle crust
Creme Patisserie Ingredients:
One ripe plantain (the riper the better, the skin should be dark/blackened)
600ml Soy Milk (Non-milk)
5 Tablespoons of coconut sugar (or sugar of choice)
1/4 teaspoon salt
20 grams vegan block butter (or vegan spread)
1 vanilla pod
5 Tablespoons for cornflour
Juice & Seeds from 3 Passionfruits
4 Tablespoon of coconut sugar (or sugar of choice)
6 tablespoons of water
1 tablespoon of cornflour
Sesame Brittle Crust:
On 30g pack of store-bought sesame brittle
1 pack of store-bought puff pastry
2 tablespoons fo melted butter
Start by piercing holes in the ripe plantain, cut in half & then steam in the skin for 12 minutes. (I used a bamboo steaming basket and a saucepan filled halfway with hot water, or you could use a colander and steam it the same why in a pot that it can fit in with the lid covered.) Steam on a gentle heat till the plantain is tender.
Once the plantain is steamed remove the skin and then blend with the milk for a few minutes till it's completely smooth. it's really important that there are no bits.
Transfer to a saucepan reserving about a cup of it in a separate small bowl. In the small bowl pix the 5 tablespoons of cornflour till smooth. In the saucepan with the rest of the plantain milk, add the sugar, salt & the seeds scraped from a vanilla pod, including the pod. Slow bring to a gentle heat with a whisk never boilings until the sugar is dissolved. Whisking in a figure of 8, add half of the cornflour mixture that is reserved gradually whilst continuously whisky. Allow the custard to thicken for a 2-4 minutes until it coats the back of a spoon. Take off the heat and then pass through a sieve into a bowl. Add the 20 grams of butter and stir until completely melted. Cover with cling film and set aside to cool down.
Remove the juice and seeds from 3 passionfruit and sugar to a small saucepan. In a small bowl add 6 tablespoons of water with 1 tablespoon of cornflour. Stir smooth. On a gentle heat stir the passionfruit and sugar until the sugar dissolves. Add the cornflour slurry and stir until it thickens for a minute or so. Take off the heat and transfer to a bowl with cling film.
In a pestle and mortar or the back end of a rolling pin and a zip lock back, crush the sesame brittle until it resembles are sugar dust, a few irregular pieces are fine and add a nice texture.
Take your block of ready made pastry onto a lightly floured surface. Roll out into a rectangle shape to around 12 L X 9 W. Once rolled out into that space using a sharp knife make 3 slits of the length side 3 inches apart. Take the ruler and slice in a straight line creating 4 long rectangles. On the width sidecut half way between to create 8 rectangles in total.
Place the rectangle pastry on a line sheet of parchment paper leaving enough space in-between. Using a sharp knife slice a thin boarder without cutting all the way through the pastry! around each rectangle creating space for the custard and passion fruit glaze to be. Trim if needed to make the edges really sharp and straight.
Take a pastry brush and run the border of each rectangle. Tablespoon heaping tablespoon of custard and smear it in the smaller rectangle in each pastry, trying to keep inside the border. On top of the custard add a tablespoon of the passionfruit glaze. Sprinkle the sesame crumb around the edge, using your palm to keep it in the border as you sprinkle.
Pre-heat an oven to 200c - as it's pre-heated store your prepped pastry in the fridge for 15minutes to keep cold. Bake in the centre rack for 16 - 20 minutes. Allow to cool for 20 - 30 minutes before eating!