Ingredients
Batter
- 2 eggs
- 3/4 cup sugar
- 80 g -butter room temperature
- 1 tsp. vanilla
- 2 2/3 cup flour
- ~4 tbsp. milk
- 1 tbsp. oil
Pastry cream /Custard
- 2 cups milk
- orange zest
- vanilla
- 4 egg yolks
- 4 tbsp. sugar
- 4 tbsp. corn flour
Garnish
- 1 cup orange juice
- 1 cup sugar
- yellow and red natural food coloring
- 12 Mint leaves
Instructions
- Cookie sheet with parchment paper.
- Preheat the oven to 350° F.
- Warm the milk until scalding but not boiling.
- Whisk the egg yolks and sugar until well combined, add the corn four, and mix well.
- Add hot milk, 1/4 cup at a time, and temper the egg mixture and keep whisking. Strain the liquid to get rid of any lumps into a heavy bottom saucepan.
- Cook the custard mixture on low medium heat. Continuously stir it with the wooden spoon for 3-5 minutes. As the custard starts thickening, lower the heat and keep stirring and scraping until you see the first boiling bubble.
- Pour the pastry cream into a glass bowl and place a plastic wrap immediately on the custard surface to prevent a skin from forming. Place into the refrigerator to cool it down.
- Divide the orange juice into two separate bowls. Dilute a few drops of yellow color to one and red dye to the other half of orange juice.
- Place the sugar in another shallow bowl
- Take a cookie, dunk it into a yellow juice for a few seconds, rotate and place into the red juice. Roll the cookie in the sugar until well coated. Continue the same steps with the whole batch.
- Store in an airtight container in the fridge.
- With a paring knife make a little incision and insert the mint leaf.
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