Stacked Custard Slices
Makes 8-9 stacks
150 g ready-made puff pastry
285 ml milk
5 ml (1 t) vanilla paste
3 extra large egg yolks
130 g Huletts Castor Sugar
30 g custard powder
Huletts Icing sugar, for dusting
- Preheat the oven to 190°C. Line a baking tray with greaseproof paper.
- Roll out the pastry to a 3 mm thickness and place on the baking tray. Prick the surface of the pastry with a fork.
- Place another layer of greaseproof paper on top of the pastry and lay a second baking tray on top of the paper.
- Bake in the oven for 25-30 minutes. Check if the top of the pastry sheet is a light golden colour. If it is too pale, remove the baking tray and top layer of greaseproof paper then bake for an extra five minutes, keeping an eye on the colour.
- Remove from the oven and leave to cool for five minutes.
- Use a 3 cm round cutter to cut out 24-27 discs of pastry and set them aside.
- To make pastry cream: Heat the milk and vanilla paste in a saucepan over a medium heat until just before boiling.
- Mix the egg yolks, castor sugar and custard powder together in a separate bowl to form a paste.
- Pour the milk over the yolk mixture and mix well. Return mixture to pan and heat while stirring until mixture starts to thicken.
- Remove from heat and leave to cool. Refrigerate for ± 60 minutes.
- Spoon the pastry cream into a piping bag fitted with a 5 mm plain nozzle. Pipe five small teardrop shapes on a pastry disc working from the outer edge of the disc to the centre.
- Place a second pastry disc on top of the pastry cream and pipe a second layer of teardrops in the same way.
- Dust the remaining pastry discs decoratively with icing sugar, using your own stencil, and place on top of construction.