Almond Frangipane With Sautéed Cherries & Crème Anglaise

SERVES 5

 

COOKS IN 30 MINUTES

 

PREPARED BY GAZ OAKLEY

 

Ingredients

10 La Boulangère Vegan
Pains au Chocolat
4 tbs maple syrup
1/2 cup/40g flaked almonds

FRAGIPANE
6 tbs vegan butter
1/2 cup/110g caster sugar
1 cup/80g ground almonds
1 cup/240g aquafaba
1 tbs vanilla bean paste
2 tbs almond essence
2 tbs plain flour
1 tbs corn flour

CRÈME ANGLAISE
1 cup/250ml vegan cream
2 tsp vanilla bean paste
1/2 cup/125ml non-dairy
milk of your choice
4 tbs corn flour
1/4 cup/55g caster sugar

SAUTÉED CHERRIES
200g fresh cherries, halved & de-stoned
1/2 cup/110g caster sugar
1 tbs ground cinnamon
2 tbs coconut oil

GARNISH
Icing sugar for dusting
Mint leaves

Method

Pre-heat your oven to 180°C.

To make the frangipane, add the vegan butter and sugar to a large mixing bowl and whisk together with an electric whisk until the mix is light & creamy.

Fold in the rest of the frangipane ingredients, then transfer the mixture to a piping bag. Cut open your La Boulangère Vegan Pains au Chocolat and pipe the frangipane into the centre.

Brush maple syrup on top of the pain au chocolat then sprinkle over flaked almonds. Set aside until you’re ready to serve.

Meanwhile, make the crème anglaise. Heat the vegan cream and vanilla bean paste in a saucepan over a low heat. Separately, add the non dairy milk to a bowl and whisk in the corn starch and sugar. Add the milk/cornstarch mixture to the saucepan and continue to whisk until the mixture has thickened. This should take around 4 minutes.

When the custard has reached the desired consistency, cover the custard with cling film to stop a skin from forming.

Bake your pains au chocolat in your pre-heated oven for 8-10 minutes, or until they’re golden on top.

Whilst they are cooking, place a large non stick pan over a medium heat and add the coconut oil. When the pan is hot, add the halved cherries, sautéed them for 3-4 minutes before adding the sugar and cinnamon. Let the cherries cook away for a further 4 minutes.

Serve with the almond frangipane pains au chocolat, crème anglaise and a garnish of icing sugar and mint leaves.