Chocolate and Vanilla Custard Slice
Lindt Excellence Dark 70% Bar 100g
- 2 x sheets good quality all butter puff pastry
- 30 g custard powder
- 3 large egg yolks
- 50 g caster sugar
- 250 ml full-fat milk
- 190 ml double cream
- 40 g butter
- 2 tsp vanilla extract
- 160 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- To serve:
- Icing sugar
Preheat the oven to 200°C /180 Fan. Unroll the pastry sheets and set onto separate baking sheets lined with greaseproof paper. Using a fork, prick holes all over the surface. Top with another sheet of greaseproof paper and weigh down with another baking sheet (this will prevent them from puffing up too much). Bake for 15 minutes or until golden. Set aside to cool completely.
Meanwhile, for the custard: mix together the custard powder, egg yolks and sugar with a little milk to form a smooth paste. Set aside.
Pour the remaining milk and cream into a saucepan. Add the butter and vanilla extract and slowly bring to the boil, stirring often.
Pour some of the hot cream mixture onto the egg yolk mixture and mix well. Add to the hot cream and return the pan to the hob. Cook over a low heat, stirring all the time, for about 2 minutes - or until thickened.
Remove from the heat and stir in the chopped chocolate until smooth and melted. Pour into a heat-proof bowl and leave to cool completely.
To assemble: place one sheet of pastry onto a flat board. Spoon over the custard and, using a palette knife, spread in a smooth, thick layer. Top with the second sheet of pastry and gently press down. Chill for 2 to 3 hours or until firmly set.
Dust with icing sugar and serve slices with a cup of tea or coffee.
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