I thought I would be ready to the Canadian winter, but apparently it looks like I’m not.
While living in Russia, I experienced temperatures going all the way down to the -35°C and, well, it wasn’t pleasant but it was fine.
But there are two different things between Toronto and Moscow. Moscow has drier weather (despite of having a fairly big river crossing most of the city) and it is not windy at all. So I could easily go on with my life when it was -15, -17°C. No big deal.
However, last week I saw the temperatures going down to -5°C in Toronto and, gosh, that was cold.
I took a walk close to the lake, and, well, it looks like that I’ll need to readapt to this kind of weather. But I’m pretty sure it won’t be long until I get used to that again
So it was a good timing to get back on the road again. But this time is just for a short trip to Panama and soon enough I’ll be back home in Toronto.
In order to get me in the mood for the land of wet and warm weather, I was planning on doing something that reminds me hot summer days in the sun (aka most of my life), but with a different twist. And then this millefeuille was born!
I remember I had a few tonka beans I bought in France but had never used. They are very fragrant and I thought it would go well with coconut and pineapple.
I’ve never used tonka beans in the past, and I have to say that they are really good. I know they are not allowed in the US, but (fortunately!) in Canada they are fine. If you don’t have easy access to them, don’t worry — you can substitute them for vanilla. the taste won’t be the same, obviously, but you will still end up with a good and tasty cream.
Puff pastry can be a bit scary to make at home, I know. I was scared of it too. But like anything else, it’s just a matter of practice. Either way, I know it’s not easy to make and if you don’t have the patience or time to make it, it’s perfectly fine to use good quality, store-bought puff pastry, which is the one I’ll note in the recipe below.
You can definitely play with flavors here, since both the fillings are pretty fine to be receiving different additions. For example, it’s completely possible to make a praliné pastry cream with creamy raspberry, or chocolate pastry cream with creamy passion fruit… options are almost endless and I’m pretty sure you’ll end up with an awesome dessert!