Pastry: Caramelised, tightly puffed and flakey 9.5/10
Presentation: I tried my best to be festive and artisan! 8/10
Value for money: N/A
Overall score: 8.7/10
I settled on a soy milk based vanilla bean custard, still containing lots of egg and the normal quantities of cornflour and gelatin to enable a slightly set texture that could be piped later. I also found good videos on YouTube of how to bake shop bought puff pastry by caramelising caster sugar to provide an additional layer of crunch and moisture protection from the custard, so put this to good use. The topping came courtesy of a health shop-bought dairy free whipping cream alternative that more closely resembled marshmallow fluff. It provided the sweetness of an icing whilst looking decorative and an adhesive for a cheeky raspberry.
The response from friends was positive and I was pleased with my efforts. Most people stated that the custard felt lighter than dairy, but just as indulgent, with only a subtle hint of soy. The pastry, having been caramelised made the slices super crisp and a joy to cut and pick up. The most satisfaction came when my children, especially my son, was able to ask for a slice, then another one later in the day with absolutely no risk of an allergic reaction!