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Star-shaped fruit pastries with spun sugar
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Ingredients:
  • 8 sheets sweet butter puff pastry (see Notes)
  • 125g caster sugar
  • 125ml thickened cream
  • Icing sugar, to dust
  • Mixed fruits, to serve (such as seedless grapes, strawberries and blueberries)
  • 2 egg yolks
  • 50g caster sugar
  • 20.00 ml plain flour
  • 10.00 gm cornflour
  • 150ml milk
  • 2.20 gm vanilla extract
Instructions:
  • Using a 16cm star-shaped pastry cutter, cut out 8 stars from the pastry. Cut a 6cm diameter hole in the center of 4 stars and discard the pastry circles. Brush the remaining whole stars lightly with water, then layer the stars with holes on top, aligning the points. Place the stars on a baking tray lined with baking paper and chill for 15 minutes (or freeze until ready to bake).
  • In a bowl, beat egg yolks and sugar until pale. Mix in flour and cornflour, adding enough milk to form a paste. Heat the remaining milk until scalding, then whisk it into the egg mixture. Cook over low heat until thickened, stirring constantly. Add vanilla, cover with buttered greaseproof paper, cool, and refrigerate.
  • Preheat the oven to 220°C for the perfect temperature to start cooking.
  • Coat the pastry stars with the beaten egg, then bake for 10 minutes until they are fluffy and golden. Let them cool on a rack until completely cooled.
  • Create a golden spun sugar by gently heating sugar with 1-2 tablespoons of water in a saucepan until dissolved. Prevent crystals by brushing the sides with cold water. Allow sugar to turn golden without stirring, then remove from heat.
  • Dip two wooden spoons into the toffee, join the backs together, separate after 30 seconds to form strands. Cut the strands with scissors onto a lined tray. Repeat process 3 times, shape the strands into golden spun sugar clusters using your hands. Keep at room temperature for up to 2 hours.
  • Whip the thick cream gently and fold it into the pastry cream. Place a pastry star on each plate, sprinkle with icing sugar, fill with pastry cream, top with fresh fruits, and finish with spun sugar for serving.

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