Prep 30 m
Cook 50m


    Pastry cream

    500 gms cream

    500 gms milk

    200 gms sugar

    200 gms egg yolk

    100 gms corn flour

    100 gms butter

    2pcs  vanilla pods


    Caramelised sugar syrup

    300 gms caster sugar

    2 vanilla bean pods

    300 ml water

    5 gms salt


    Puff pastry

    400 gms flour

    400 gms butter

    10 gms salt

    200 ml water



    Pistachio (crushed)


    100 gms icing sugar

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Ingredient Substitution Guide


Pastry cream

To make the pastry cream, combine milk, cream, sugar, and vanilla in a pot. While it is warming up over a medium flame, put the egg yolk in a mixing bowl and whisk until combined. When the milk mixture is warm, transfer it to the mixing bowl with the egg yolk so the egg does not cook. Mix the egg yolk and milk blend, transfer it to the pot and cook over a medium flame until it thickens. If it has a grainy texture, cook it more. Once cooked, transfer it to a container and cover with cling film. Allow it to cool before piping.

Caramelised sugar syrup

To make the caramelised sugar syrup, slowly cook caster sugar in a large bowl over a medium flame until it caramelises. Then, slowly add water while stirring to prevent lumps. Add salt and vanilla and set aside.

Puff pastry

To make the puff pastry, mix flour, melted butter and salt. Now knead the dough and put it in the chiller for 30 to 40 minutes. Add butter to the finished dough, mix until combined and refrigerate for another 20 minutes before use. Cut the puff pastry into four pieces and place it in a baking tray. Sprinkle sugar on top and bake it. Bake at 180°C for about 35 minutes until the sugar melts. Keep it aside.

Whipped cream

To make the whipped cream, put it in a large mixing bowl, add the icing sugar, and whisk until it thickens. Transfer it to a container.

To assemble

Cut the baked puff pastry in half and add pastry cream to the gaps on both sides. Put one scoop of whipped cream in a bowl and add the puff pastry on top. Add another dollop of whipped cream on top of the puff pastry and another layer of pastry. Sprinkle pistachio nibs and pomegranate on top, drizzle caramelised sugar syrup over the top, and dust with icing sugar before serving.

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