February 2020

F is for February.

Custard Slice. Vanilla custard between puff pastry, topped with glacé icing and milk chocolate. Food typography for my ATE 2020 recipe calendar.

INGREDIENTS

Puff Pastry 1 roll
Butter 20g
Cream 250ml
Milk 350ml
Castor Sugar 100g
Vanilla Essence 1 teaspoon
Egg Yolks 6 large
Corn Flour 60g
Icing Sugar 1 cup
Water 2 tablespoons, boiling
Milk Chocolate 80g

METHOD

Roll out puff pastry and prick the surface with a fork.

Bake at 180°C for 30 minutes.

Once cool cut the pastry into rectangles to fit into a loaf tin.

For the custard, heat the butter, cream, three quarters of the milk and castor sugar in a pot on the stove until it just starts to boil. In a bowl mix together the egg yolks, vanilla and corn flour with the rest of the milk, strain through a sieve into the pot and whisk until thick.

Line a loaf tin with cling wrap, place a rectangle of pastry, then a layer of custard and repeat once and finish with a layer of pastry and allow to cool.

Top with a thin layer of icing and drizzle with milk chocolate.