Carrot Tortino with Sage Pastry Cream

Method

1. Start with the pastry cream: In a bowl, mix egg yolks, sugar, and cornstarch. Set aside.
2. Heat milk with sage leaves over very low heat to infuse.
3. Strain the infused milk into the egg mixture, mix well, then pour back into the pot to cook.
4. Cook until it thickens and bubbles, then remove from heat. Cover with plastic wrap touching the surface to prevent skin, and refrigerate to cool.
5. Now make the carrot cakes: Peel and chop carrots into small pieces.
6. Put carrots in a blender with vegetable oil and blend until smooth.
7. In a bowl, beat eggs with sugar until fluffy.
8. Add the carrot cream to the eggs and mix briefly.
9. Add flour, potato starch, and baking powder all together and mix quickly.
10. Butter small molds and fill with batter, not to the brim.
11. Bake in static oven at 170°C for 30 minutes.
12. For the chantilly: In a bowl, cold cream, powdered sugar, and vanilla; whip until soft peaks (not stiff).
13. Once tortini are cool, assemble: Place a generous amount of chantilly on each, make a well with a spoon, and fill with the sage pastry cream.
14. Garnish with a sage leaf.