This classic pastry is one of my all time favorites. I have fond memories hanging in the South of France with my family, having these delicate treats with some champagne on our hotel room balcony overlooking the ocean. On another trip to Italy and France in my adult life, I made sure to eat one every chance I got! I haven’t been able to find them many places in the states. The small town I live in doesn’t have a single place, so I had to come up with my own. I found that adding the infusion in the custard is a simple and delicious way to go but you could make an infused heavy whip too. You could also sub more or less of the regular butter with canna-butter to tweak the dosage (depending on the strain).
Ingredients List + Substitutions –
- Puff Pastry – Homemade dough would be lovely for this recipe too, but let face it, we don’t all have the time for that! Store bought pastry sheets work just as well and will cut down the amount of steps you need to make a delicious, flakey, pastry
- Whole milk- you can also sub with out for any milk or milk alternative you prefer!
- Heavy Cream- You can sub out an equal amount of cream for coconut cream, or another milk alternative if preferred
- Butter- Vegan butter can be used as a replacement
- Arrowroot Powder- Cornstarch powder is more commonly used and works just as well!
- Sugar- Monk fruit works well in this recipe as well
- Powdered Sugar – Powdered monk fruit or any other powdered sugar alternative will work as well
- Chocolate powder – Any kind will do. You could also melt chocolate chips in a double boiler to lightly pour over.
Cannabis Ingredients:
- 2 Tbsp Canna-butter
Strain Pairing: Gelato Punch had sweet and creamy notes that pair well with
Ingredients:
- 1 Package Puff Pastry Sheets or homemade, de-thawed
Custard-
- 1/2 Cup Granulated Sugar
- 1/4 Cup Corn Starch or Arrowroot powder
- 1/4 tsp Salt
- 4 Egg Yolks
- 2 Cups Whole Milk
- 1 Cup Heavy Whipping Cream
- Vanilla Bean Paste or Extract (measure with your heart)
Icing –
- 1 Cup Confectioner Sugar
- 1/4 Cup Heavy Whipping Cream
- 1 Tbsp Cocoa Powder
Yields 12 pieces @ 25mg **23% THC Strain based on Canna-Butter recipe
Recipe:
Custard-
- Separate your eggs
- Start warming the whole milk and vanilla in a saucepan until its at a light simmer
- While that is warming up, mix the eggs yolks, sugar, salt, and arrow root powder together in a medium/large heatproof bowl.
- Add in heavy cream and whisk until everything feels incorporated.
- Slowly incorporate the warmed milk + vanilla until everything is smooth and fully incorporated
- Now pour everything back into the sauce pan and stir consistently while the mixture heats up and thickens. Takes about 2-4 minutes.
- Take off heat and add in the butter. Whisk until smooth and silky
- Pour everything back into the heatproof bowl (rinse first if needed), cover, and place in the fridge to cool. This takes about 2 hours and can be made ahead of time up to 3 days in advance.
Pastry-
Take out the frozen pastry dough during the custard making process to give it time to defrost. Give yourself time to bake and cool the pastry sheets before moving on to the full assembly. Best when made day of.
- Preheat the oven to 400 degrees
- Line a baking sheet with parchment paper and cut the first pastry sheet into 12 even pieces (3x vertical, 4x horizontal)
- Lay another sheet of parchment paper on top of the first layer of pastry, and repeat.
- Now lay another piece of parchment paper on top of the last row of pasty and top it with a pan that lays flat on top (1-2 cupcake or 2 round pans work as well)
- Once your finished with this step you should have layers. From bottom to top- Baking pan, parchment, pastry, parchment, pastry, parchment, pan.
- Place in pre-heated oven and bake for about 10 minutes
- Once at least half way cooked, separate the layers and continue baking with one on original pan and one on top pan until golden. This will allow them to rise/bake a bit more. Let cool
Icing-
- Slowly incorporate whipping cream into powdered sugar and whisk until you achieve a silky smooth icing without clumps. Too thin will run off the pasty, too thick will be hard to create the pattern with. You’re looking for something in the middle. Smooth and creamy
- Once you’ve gotten the icing to where you like it pour 1/4 of it into a separate bowl and add cocoa. Repeat previous steps until you get a nice silky icing
- Pour the chocolate icing into a piping bag or zip lock bag
- Since the icing tend to set fast, I recommend only coating a few puff pasty tops at a time. First pour the white icing evenly over the tops. next, clip the tip of your piping bag and horizontally cascade the chocolate icing over the tops in 4 straight and even lines
- Next, take a toothpick or something with a sharp, pointing end and vertically run it along the tops, up and down, to create the marbled pattern.
Assembly-
- Pair two puff pastry pieces together
- Place your cooled custard into a piping bag or large zip lock and snip the end. Pipe out an even amount onto each puff pastry sheet, staying mindful of the dosage
- Stack one piece onto another and top it with the third iced layer
- Keep chilled and refrigerate for up to three days