- For the pudding filling
- 250ml plant-based milk (preferably oatmeal)
- 1/2 tsp vanilla bean paste< /li>
- 50 g powdered sugar
- 30 g cornstarch
- a pinch of turmeric powder
- 20 g vegan butter
- For the peach halves
- 3 peaches (or six canned peaches halves)
- For the pastries
- 375g pack of pre-rolled puff pastry (Ma sure plant-based)
- 4 tbsp vegetable milk
- 1 teaspoon vegetable oil
- ½ teaspoon agave syrup (or maple syrup) li>
- For the finish li>
- 80 g powdered sugar
- 3 tbsp plant milk
- 5 tbsp coarsely chopped unsalted pistachios
To prepare the pudding
- In a small saucepan, mix together 200ml plant-based milk, vanilla bean paste and powdered sugar . Whisk well and heat over low heat.
- In a small bowl, add the remaining 50ml non-dairy milk and add the cornstarch and turmeric powder. Whisk well until smooth and free of lumps.
- Gradually stir the cornstarch mixture into the warmed plant-based milk. Continue beating constantly over low heat until the mixture thickens considerably. When the mixture has thickened, let it bubble a few times before removing from the heat and stirring in the vegan butter vigorously.
- Pour the cream onto a baking sheet (this will cool it faster) and cover Cover them with cling film. Make sure the film is in contact with the surface of the pudding.
- Once it has cooled to room temperature, refrigerate the pudding for at least 20 minutes.
< strong>To peel peaches
- If using fresh instead of canned peaches, fill a large bowl with ice water.
- Set Bring a medium-sized saucepan to a boil over medium-high heat. Once cooked, remove the pan from the heat and carefully place the peaches in the water. Leave them there for up to three minutes, or until the skins burst.
- Remove the peaches from the hot water with a slotted spoon and drop them directly into the cold water to keep them from boiling.
- The skin should slide off easily, but if it doesn’t you may need to use a vegetable peeler to start the process.
- Once peeled, halve the peaches and remove the stone. Set aside.
To prepare the pastry
- Preheat the oven to 200°C.
- Remove , take the dough out of the fridge and roll it out carefully on a baking tray lined with baking paper (if the end of the dough is a little stiff and doesn’t want to roll out, let it heat for 2 minutes).
- Take the pudding out of the fridge and place in the bowl of a stand mixer fitted with the paddle attachment. Beat at high speed until mixture is smooth again. If you don’t have a food processor, beat smooth with a whisk.
- Using a pizza cutter, divide the dough into 6 squares (each square was 12.5 cm long for me).
- In a cup, mix together plant-based milk, oil, and syrup. This will be your “egg milk”.
- Using a pastry brush, brush a small amount of egg milk into the center of each square.
- Fold the corners of the square inward toward the center and gently press Press until adhered.
- Add a heaping tablespoon of pastry cream to the center of each square of dough. Follow with a peach half, pressing gently to ensure the pastry cream tops the peach half.
- Brush the pastry with the egg milk and place in the oven for 15-20 minutes or until set is golden brown.
- Beat the powdered sugar and milky greens until smooth and thick enough to drain with a whisk. li>
- Pour the glaze over the pastry.
- Sprinkle the pistachios over the pastry before serving.