pastries - custard slice

7/29/2019 Pastries - Custard Slice

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Custard Cream Slice

Rough puff 600g

Crme patissiere 650g

Fondant icing 225gWater 4-6tsp

Dark chocolate 50g

Method

1. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and5mm/in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15

minutes.

2. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.3. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra

foil at the sides. The extra foil allows you to lift out the assembled slices.

4. Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for thetop.)

5. Beat the cold crme patissiere until smooth and place into a piping bag with a large plainnozzle in the end.

6. Pipe the crme ptissire evenly onto the pastry in the baking tray before placing other pieceof pastry, on top. Refrigerate while making the icing.

7. Place a pan of water on too a low heat and cover with a round bottomed bowl. Place thefondant icing into the bowl and add the water. Warm until melted.

8.

Melt the chocolate and transfer the into a piping bag fitted with a small plain nozzle, and setaside to firm up slightly.

9. Take the custard slice from the fridge and spread the icing over the top layer of pastry.10.Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using

a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in

alternating directions to create a feathered effect.

11.Place the slice back into the fridge to set.12.Cut the finished vanilla slice into eight pieces.13.Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving

platter.

Note, you can make an extra layer by making additional puff and custard or change the flavour, forexample by adding passion fruit.


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Rough Puff or Scotch Puff Pastry

Strong flour 250g

Salt 4g

Cold water 150mlLemon Juice 1tsp

Butter or Flax 200g

Method1. Flour, salt and fat cut into pieces and placed into a bowl.

2. Ice cold water is added and ingredients mixed into a dough. When mixing do not break the fat.

3. Fat is stretched into layers when pined out.

4. Fold in the same way as the English method. You will need to put in 3 sets of 2 turns. Rest for20 minutes between each set of two turns so that the butter is nice and cold.


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Crme patissiere

Milk 500ml

Vanilla pod

Caster sugar 100gEgg yolks 4

Cornflour 40g

Butter 40g

Method1. Whisk the sugar, egg yolks and cornflour together in a bowl.2. Bring the milk to the boil.3. Pour a little of the milk into the egg mix and whisk continuously so that it warms the mix.

Pour it back into the sauce pan and stir until well combined.4. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick

and has boiled to cook out the flour.

5. Remove from the heat and pass the mixture through a sieve into a clean bowl.6. Add the butter and stir until melted and thoroughly combined.7. Leave to cool, covered with cling film to prevent skinning and then chill until ready to use.

pastries - custard slice

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