Servings:
4
INGREDIENTS
- - 4 Vegan Spelt Croissants
- - 300g Soia&Soia’s soy drink
- - 15g type 0 flour
- - 10g corn starch
- - 50g brown sugar
- - 1g (more or less 1 teaspoon) agar agar powder
- - 1 tablespoon sunflower seed oil
- - ½ pack of saffron powder
- - ½ teaspoon vanilla powder
- - The peel of ½ lemon
- - 1 drop lemon essential oil
INSTRUCTIONS
- In a bowl, combine a tablespoon sugar with the corn starch, the flour, the agar agar and the saffron and, while stirring, add 50g soy drink
- In a small pan, bring the remaining soy drink to boil, with the remaining sugar and the lemon peel. Slowly add the mixture with starch and flour, whisking continuously, and cook for 2 minutes on a low heat.
- Pour the custard in a bowl, cover with parchment paper and let it cool down.
- Slowly stir the cream and use it to fill a pastry bag. Slice the croissants horizontally, without separating the two halves, and stuff them with the custard.
