APPLE CUSTARD CANAPES
INGREDIENTS (MAKES 16)
5 egg yolks
1/4 cup sugar and extra to sprinkle
1 vanilla bean
1 cup cold pressed apple juice
1 small block of butter
1 sheet puff pastry
mint leaves to garnish
Preheat oven to 180 degrees.
First step is to create the anglaise by whisking the egg yolks, whole egg and sugar until combined. Next whisk in the vanilla and apple juice, place on a double boiler on a medium heat and keep whisking until it has thickened. Stir through the butter until it has disappeared and take off the heat, keep whisking for another 2 minutes to quickly cool down and remove the residual then set aside.
With your puff pastry sheet, cut out 16 circles and sprinkle some sugar over the top. Splash some water on a baking tray to avoid any sliding and line your tray. Evenly place your pastry cut-outs and place in the oven for about 20 minutes.
Put the custard in a piping bag and place in the fridge while the pastry is cooking.
Once the pastry has cooked pipe the custard on top and garnish with mint leaves.