1 roll puff pastry ( I prefer homemade pastry
For the pastry cream:
2 cups milk
6 egg yolks
½ cup sugar
⅓ cup cornstarch
1 ½ teaspoon vanilla essence
3 ½ tablespoons butter
For the topping:
100g dark chocolate
Preheat oven to 200 degrees celcius. Spray 2
biscuit trays with cooking spray.
Roll out pastry and cut into 3 rectangles.
Place on baking trays and brush with beaten
egg. Bake in preheated oven until puffed and
golden. Remove from oven and allow to cool.
Make the pastry cream by heating the milk in
the microwave until it starts to boil. In a
saucepan, whisk the yolk together with the
sugar and cornstarch until thick and well
blended. Still whisking, drizzle in about ¼
cup of the hot milk - this will temper, or
warm, the yolks so they don't curdle.
Whisking all the while slowly pour in the
rest of the milk. Put the pan over medium
heat and stir continuously until the mixture
begins to boil. Keep stirring for 1 to 2
minutes. Remove pan from heat and stir in
vanilla essence. Allow to stand for 5 minutes
before adding butter a tablespoon at a time,
stirring vigorously until mixture is smooth
and silky. Press a piece of clingwrap against
the surface of the cream, so as not to form a
skin. Refrigerate until cold.
For chocolate topping, heat the cream and
chocolate until chocolate has melted
completely. Allow to cool down.
Place one rectangle of baked puff pastry on a
cake plate. Spread with cold pastry cream.
Then another layer of puff pastry, then
pastry cream, end with the last layer of puff
pastry. Spread with chocolate ganache and
arrange seasonal fruit on top.
Recipe for pastry cream taken from Dorie
Greenspan's Baking from my home to yours
INFO & TIPS
The recipe looks complicated, but it's not. You can put this together in 30 minutes if you have all the ingredients at hand.