Stuffed French pastry with cookies and pastry cream

An elegant dessert made to impress... show off your inner chef while preparing this easy recipe

Method

1. Heat the milk in a high saucepan with a teaspoon of sugar over a medium heat. Open the vanilla pod along its length. Scrape out the seeds using a knife, and add them to the milk, together with the grated lemon zest.
2. Beat the eggs in a bowl with the sugar, and add the Bread Mix, whisking to remove any lumps.
3. Just before the milk begins to boil, whisk half into the egg and sugar mixture, then pour into the pan with the remaining milk, and continue whisking for 2-3 minutes over a low heat until it begins to thicken.
4. Remove from the heat and pour the cream into a bowl to cool as rapidly as possible, covering with cling wrap to prevent a skin from forming.
5. Arrange a layer of cookies on a plate and spread with a little pastry cream. Top with a layer of cookies, followed by a layer of pastry cream, and finish with a layer of cookies.
6. Serve cold.

Cook's tip 

The eggs can be substituted with FLAVIS Egg Replacer. Mix 1 oz/30 g of Egg Replacer with 4fl oz/120 g of water and whisk for a few seconds. Do not use vanilla extract in place of the vanilla extract.