Ingredients
Method
Creme Patissiere
- Start by heating 1 1/2 cups of milk and vanilla over medium heat.
- Combine egg, additional egg yolk, sugar, and corn starch, in a bowl and whisk until fully combined and thick.
- Once the milk has heated but not come to a boil, add about 2 tablespoons of the milk mixture to the egg mixture while whisking, once fully combined add 2 more tablespoons continuing to whisk. Then add the remainder of the milk into the eggs and whisk until fully combined.
- Return mixture to stove and cook over medium heat for about 3- 5 minutes whisking constantly until the mixture is thick.
- Cover with plastic wrap and allow it to cool.
Cat Tail
- Defrost frozen puff pastry and roll it out until it about doubles in size. You are going to want to keep it shaped like a rectangle.
- Spread the creme patisserie over the rolled-out dough so it is in an even thin layer.
- Sprinkle with mini chocolate chips, or more if that is your thing.
- Fold the dough in half, along the short edge, sort of like a book.
- Cut into 1 1/2 inch strips.
- Place on a parchment-lined baking sheet, and twist a couple of times to give it that cattail look, combine beaten egg with a splash of water, and brush onto the top of each pastry.
- Bake in a 400-degree oven for about 20 minutes or until golden brown.
Frosting
- Combine powdered sugar, and about 1-4 Tbsp of milk, and whisk until combined. You want to start by adding 1 tablespoon of milk and gradually add more until it reaches the desired consistency. It should be thin enough to drizzle but should hold its shape for a couple of seconds when it falls into the bowl.
- Separate into 2 bowls and color with PINK and PURPLE food coloring, adding more powdered sugar if it becomes too thin.
- Drizzle on icing with a spoon, going back and forth.