in the kitchen
Ingredients
- 500 g all-butter puff pastry
- Icing sugar for caramelizing
- 500 ml whole milk
- 5 egg yolks
- 120 g caster sugar
- 50 g cornflour
- 1 tsp vanilla paste
- 200 ml double cream, whipped
- Royal icing for the top: 200 g icing sugar, 2 tbsp water, 1 tbsp cocoa paste
Method
1
Roll pastry 3 mm thick, cut into three equal rectangles. Prick well, bake at 200 C until golden. Dust generously with icing sugar and blast under the grill to caramelize. Repeat each layer.
2
Make pastry cream from milk, yolks, sugar, cornflour and vanilla. Cool then fold in whipped cream.
3
Pipe or spread cream onto first pastry layer. Top with second layer, repeat, finish with third layer caramelized-side up.
4
Flood with white royal icing, pipe chocolate lines and drag a toothpick for the classic feather pattern. Chill 1 hour before slicing with a serrated knife.