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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make vanilla custard following the pack instructions and chill in the fridge until set.
Transfer the custard into a piping bag and pipe a generous layer into your puff.
Top with orange slices and either dried or fresh blueberries.
Blend fresh basil leaves, almonds or pine nuts, olive oil, garlic, and salt to make a smooth pesto.
Spread the pesto inside your puff.
Add a slice of tomato or cherry tomatoes on top and finish with cheese.
Crack one egg directly onto the puff.
Add chopped tomato and spinach.
Sprinkle with salt and chilli flakes before baking.
Heat oil and butter in a pan, add chopped garlic, and sauté sliced mushrooms.
Season with salt and black pepper, and cook until all the water evaporates.
Stir in cream and let it come together.
Fill your puff with the creamy mushroom mixture and top with cheese before baking, if desired.
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For a smoother pesto, use a food processor.
Adjust the amount of garlic in the mushroom puff to suit your taste.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works well for this recipe.
Can I prepare the custard in advance?
Yes, you can prepare the custard a day ahead and store it in the fridge.
What cheese works best for the pesto puff?
Mozzarella or cheddar are great options for the pesto puff.
Can I use frozen spinach?
Yes, thaw and drain frozen spinach before using.
How do I know when the mushroom mixture is ready?
The mushroom mixture is ready when the water has evaporated and the cream has thickened.
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