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Desserts

Orange Blossom Crème with Fennel Puff Pastry Recipe

Freshly Picked

Entertaining

Desserts
A white bowl holds a plant-based Fennel Puff Pastry with Orange Blossom Crème, grapefruit, and dill on marble with cutlery and herbs.
A bowl contains a baked fennel puff pastry dish with flaky pastry, sliced tomato, plant-based cheese, and fresh dill on top.

Fragrant orange blossom crème meets crunchy fennel puff pastry in this easy, make-ahead dessert. Fresh, not-too-sweet and just a little bit fancy.

You will need

Serves 6

For the pastry:

  • 1 sheet of puff pastry
  • 1 tablespoon raw sugar
  • 1 teaspoon fennel seeds

For the crème:

  • 60g corn starch
  • 100g caster sugar
  • 2 cups oat milk
  • 1/2 teaspoon orange blossom water
  • 70g plant-based butter
  • Pinch of salt

For the blood orange:

  • 2 blood oranges, peel removed and cut into segments
  • 2 tablespoons extra virgin olive oil

To serve:

  • The tops of a fennel bulb

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Directions

10 mins to prep

20 mins to cook

  1. Step 1

    Preheat the oven to 220°C.

  2. Step 2

    Place the puff pastry on a baking sheet lined with baking paper. Sprinkle with the raw sugar and fennel seeds.

  3. Step 3

    Bake the pastry for 15 minutes, or until golden brown, then set aside to cool.

  4. Step 4

    While the pastry is baking, prepare the crème. Add the corn starch and caster sugar to a medium-sized saucepan, slowly adding the milk and orange blossom water. Whisk constantly until smooth.

  5. Step 5

    Slowly bring to a simmer and continue to whisk. If you stop whisking, the mixture can clump and burn at the bottom.

  6. Step 6

    Once the mixture is thick, remove from the heat and add the butter. Continuously whisk to stop the mixture from splitting. Add the salt and stir some more. It should be a pourable consistency. Transfer to a piping bag or bowl and keep in the fridge until serving.

  7. Step 7

    Segment the blood oranges and drizzle with olive oil.

  8. Step 8

    Spoon or pipe the crème in your serving bowls, layer with the blood oranges and top with fennel and pastry shards to serve.

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Recipe: Simon Toohey

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