Classic Vanilla Vegan Pastry Cream

Ingredients:

  • Puff pastry

  • 1.5 cups plant based milk

  • 1/2 cup Naked Planet yoghurt

  • 1 vanilla pod or 1tsp vanilla extract

  • 1/2 cup white sugar

  • 1/2 cup cornstarch

  • 3 drops vegan yellow colour

  • 1/4 cup vegan margarine or butter

  • Icing sugar

  • Plant based chocolate 

Method:

Puff pastry:

  1. Set oven to 180 degrees celsius

  2. Cut puff pastry into 4x6cm rectangles and place on a lined tray

  3. Bake puff pastry until golden brown

  4. Set aside and cool

  5. Once cool cut in half

Cream:

  1. Line a shallow dish or tray with cling wrap

  2. Add the vegan milk to the saucepan and simmer over low-medium heat until it boils

  3. While the milk is being heated, in a separate bowl, add the cornstarch and sugar until completely smooth

  4. Slowly pour 1/3 of the boiled milk over the sugar mixture and whisk until smooth. There must be no lumps, if there are lumps keep mixing.

  5. Pour the sugar mixture back into the still-hot milk and use a whisk to mix until it becomes a smooth and shiny consistency. Make sure you continuously whisk sides and bottom of the pot

  6. Cook the cream on medium heat while continuing to whisk constantly. Check the sides and bottom of the pan regularly. Once the mixture starts to bubble remove from heat and fold in the margarine

  7. Transfer the cream to the prepared lined dish and cover with cling wrap so that it is in direct contact with the cream

  8. Chill in the fridge for at least 1 hour

  9. Take out of the fridge, add to mixing bowl and whisk until smooth

  10. Spoon the mixture into a piping bag and pipe a generous amount on the bottom layer of the puff pastry, then sandwich with the top layer

  11. Sprinkle with icing sugar and drizzle with melted plant based chocolate