Golden, flaky layers with a smooth custard filling with just the right touch of vanilla.
Ingredients:
2 Sheets Puff Pastry, thawed
4 Cups Whipping Cream
1 Cup Milk
1 Cup Custard Powder
1 ½ Cups Caster Sugar
2 tsp Vanilla Extract
For the Icing:
2 tsp Butter, softened
2 Cups Icing Sugar
1 ½ tsp Vanilla Extract
Milk or Water
Method:
Preheat the oven to 190ºC and line a baking tray with baking paper.
Place the puff pastry sheets on the tray and using a fork, prick the pastry a few times to avoid it from puffing too much whilst baking.
Bake for 10-15 minutes. Place the puff pastry on a rack to cool.
Custard Filling:
Whilst the pastry is baking, add sugar and custard powder to a large pan and whisk together. Add cream, milk and vanilla extract and whisk until combined.
Over low heat, whisk the mixture until it becomes thick, for about 10-15 minutes.
Add the hot custard to a bowl and cover with cling wrap. Refrigerate for 1-2 hours.
When you are ready to assemble, start to make the icing:
In a bowl add the icing sugar, butter and vanilla. Mix in the milk (1 Tbsp at a time) until mixture forms a thick icing.
Assemble:
Place one puff pastry layer into a square tin (25 x 25cm).
Spoon the custard mixture over the pastry and spread the mixture to the edges of the tin.
Add the second layer of pastry and top with the icing mixture. Use a spatula to spread evenly.
Cover and refrigerate overnight before cutting into slices.
When cutting slices, use a sharp knife facing down slightly to cut the top layer, before slicing through the remaining layers.
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