Cronuts with Rose Flavoured Creme Patisserie Lemon Drizzle

INGREDIENTS

THE CRONUTS:

1 x 400g puff pastry roll 4 tablespoons butter, melted 500ml vegetable oil

THE GLAZE

50g icing sugar Lemon juice

THE CRÈME PAT:

400ml milk

5ml rosewater essence

5ml vanilla essence

5 egg yolks

80g caster sugar

25g Supreme Cake Flour

25g cornflour

METHOD

1. For the cronuts: With a 4cm round cutter, cut rounds from the pastry. Brush every second round with a little butter and top with one that is unbuttered. Once all pastry rounds have been sandwiched together, chill in the fridge for 30 minutes.

2. In the meantime, make the crème pat: Heat the milk with the rosewater and vanilla essence. Once about to boil, turn off the heat, place a lid onto the pot and allow the flavours to infuse for a moment. Mix egg yolks and sugar in a beater until light and foamy, add the cake flour and the corn flour. Mix until well blended.

3. Slowly start adding the milk to the egg sugar mix in a steady stream, while the beater is running at a low speed.

4. Once all the milk is added to the egg mixture, pour the mix into the pot and cook on a low to medium heat, stirring all the time, until the mixture becomes very thick. 5. Pour the thickened mixture into a bowl or directly into a piping bag.

6. In a medium pot, heat 500ml oil. When hot, fry off the pastry rounds until golden and cooked through. Drain on paper towel.

7. For the lemon drizzle; Mix icing sugar and lemon juice together until a thick but still runny paste forms.

ASSEMBLY

Slice or break the cronuts in half horizontally and pipe the filling onto one side and sandwich together with the other side of the cronut. Pour a teaspoon of lemon drizzle on top of the assembled cronut and allow to spread across the top. Repeat with the remaining ingredients.