Living France - - À La Maison -

1. Be­gin by mak­ing the crème pâtissière as it needs to chill in the re­frig­er­a­tor be­fore be­ing used. In a saucepan bring the milk and cream to the boil. Mean­while, in a mix­ing bowl whisk together the egg, egg yolks, sugar and corn­flour un­til thick and creamy. Pour over the boil­ing cream mix­ture and whisk for a few min­utes. Re­turn the cus­tard to the pan and heat over a gen­tle heat, whisk­ing all the time un­til the cus­tard starts to thicken. Watch it care­fully as it can eas­ily turn into a scram­bled egg-like mix­ture. Pass the cus­tard through a fine-mesh sieve, scrap­ing through with a spat­ula to get rid of any lumps. Leave to cool and then chill in the re­frig­er­a­tor. It is im­por­tant that you cool the cus­tard com­pletely so that it is thick and not too runny. 2. Pre­heat the oven to 200°C (400°F) Gas 6. 3. Roll the pas­try out thinly into a large rec­tan­gle, about 3mm thick. Cut the pas­try into three long equal rec­tan­gles us­ing a sharp knife, trim­ming the sides and ends to make them even. Place the pas­try strips on the lined bak­ing sheet. Brush the tops with a lit­tle milk and sprin­kle lightly with caster sugar. Cover the pas­try with another sheet of bak­ing parch­ment and place a sec­ond bak­ing sheet on top. 4. Bake in the pre­heated oven for 30-35 min­utes un­til the pas­try is crisp and golden brown. Check to­wards the end of cook­ing to en­sure that the pas­try does not burn. Once cooked, slide the pas­try slices onto a cool­ing rack and leave to cool com­pletely. 5. When you are ready to assemble, cut each pas­try slice into six even slices, giv­ing you a to­tal of 18 pas­try rec­tan­gles. Place six slices of pas­try on a serv­ing plate. Place the dou­ble cream, vanilla and ic­ing sugar in a mix­ing bowl and whisk to stiff peaks. Spoon the thick cream into the pip­ing bag and pipe small stars of cream around the edge of the six pas­try slices, leav­ing a gap be­tween each. Place a rasp­berry into each of the gaps. There should be a small cav­ity in the mid­dle of the pas­try and you should spoon or pipe a lit­tle of the cooled crème pâtissière into this. Place a small spoon of rasp­berry jam on top of the cus­tard. 6. Place a sec­ond slice of pas­try on top of each and then re­peat the steps above, end­ing with a fi­nal pas­try slice on top. Dust with ic­ing sugar and chill in the re­frig­er­a­tor un­til ready to serve. They are best eaten on the day they are as­sem­bled (although you can pre­pare the pas­try the day be­fore), but will keep for two days stored in the re­frig­er­a­tor.

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