Method

1. Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
2. Unroll the sheets of puff pastry, use a 3-4 inch round cookie cutter and cut out circles of pastry. Place onto a lined baking tray. Spread them out as the pastry will puff up.
3. Brush each pastry circle with dairy-free milk and sprinkle over some caster sugar. This is optional but helps the pastry turn a gorgeous golden brown.
4. Place into the middle of the oven and bake for 8-10 minutes until golden in colour. Once ready, remove the tray from the oven. Allow the pastries to cool on the tray before transferring them onto a cooling track to cool fully before filling.
5. Place the dairy-free butter into a large mixing bowl and whip on high speed until creamy. I use a stand mixer with balloon whisk attachment
6. Add in the icing sugar, aquafaba and biscoff spread. whip on high speed for 5-8 minutes until thick, creamy and airy. Transfer the cream into a piping bag fitted with a large star-tip nozzle.

Assemble

1. Slice the pastries in half horizontally so you’ll have a base and top the the pastry puffs.
2. Spread some biscoff spread over one half of the pastries.
3. Pipe a large swirl of the biscoff buttercream on-top of the biscoff spread. Sprinkle over some crushed biscoff biscuits, and pipe on some more biscoff spread down the middle of the cream.
4. Place the other half of the pastry circle on top creating a sandwich.
5. Dust the pastries with a generous dusting of icing sugar.
6. Serve and enjoy.