2 puff pastry sheets
1 egg yolk
2 persimmons, peeled and cut in
2 tablespoons apricot jelly, melted
4 mint leaves
5 large egg yolks
2 cups whole milk
Zest of 1 orange, removed with a
Zest of 1 lemon, removed with a
1 vanilla bean
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons unsalted butter
To prepare the pastry cream, place milk, orange and lemon zest, and vanilla bean in a
medium saucepan. Bring to a boil over medium-high heat. Remove from the heat,
cover and let cool for 5 minutes. Strain the milk into a bowl.
Whisk egg yolks, sugar and flour in a medium bowl to blend. Gradually whisk in milk.
Return to the saucepan and cook over medium heat, whisking constantly, until the
pastry cream thickens and boils, about 5 minutes. Whisk in butter.
Transfer the pastry cream to a bowl. Press plastic wrap onto the surface. Chill until
cold, at least 4 hours and up to 1 day.
Preheat oven to 350°F.
Roll out puff pastry sheets to 1/4-inch thickness. Cut 8 circles with a round 3 1/2-inch
cookie-cutter. Cut a hole in the center of 4 circles, forming a ring. Brush the edges
of the 4 solid circles with water. Place the rings on top and press slightly; prick the
center with a fork. Combine egg yolk with 1 tablespoon water and brush on the
edges of the rings.
Bake pastry for 20-30 minutes, or until golden. Let cool on a rack.
Fill the puff pastry molds with pastry cream. Lay persimmon slices over the pastry
cream. Brush apricot jelly on top and garnish with mint leaves. Makes 4 servings.