Peach and Cardamom

Danish

In a mortar and pestle, crush the cardamom pods and lightly dry-roast in a saucepan. Pour in the milk and bring to the boil.
Cover the pan and leave to infuse for 10 minutes.
Drain the milk to remove the pods.

Place the Palm Flower Sugar, cornflour and two eggs in a bowl and whisk. Pour in a little of the cooled milk and continue whisking. Return to the saucepan and leave to thicken, whisking constantly for a few minutes over a medium heat. Pour the cream onto a baking tray and cover with cling film, making sure it is in contact with the cream. Once cooled to room temperature, refrigerate for 20 minutes.

Bring a saucepan to the boil over a medium heat. Once the water is boiling, remove from the heat and plunge the peaches into the water. Leave for 3-4 minutes until the skin begins to split. Remove the peaches from the hot water and place them directly in a bowl of iced water to stop the cooking process. Remove the skin and cut in half, removing the pits. Set aside.

Preheat the oven to 200°C. Place the puff pastry on a clean surface and divide into 6 equal squares. Remove the crème pâtissière from the fridge and whisk vigorously until smooth. Mix the remaining egg yolk with a teaspoon of maple syrup. Brush the centre of each pastry with the egg wash. Fold the corners of the square towards the centre and press gently. Pour a tablespoon of custard into the centre. Add the peach on top. Brush with egg wash. Sprinkle with Palm Flower Sugar and hazelnuts and repeat to make all the Danishes. Bake for 15 to 20 minutes.