Custard Slice


Working Method

Puff Pastry
  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes medium speed.
  2. Close the Lamination fat into the dough, envelope style.
  3. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.
  4. Roll puff pastry to a thickness of 3 mm, cut 9 strips of raw puff pastry that are 9 cm wide and 50 cm long.
  5. Dock and bake at 220° C for approximately 15 minutes, let pastry cool.

  1. Mix the water and the Instant custard together and let it stand for 10min to set.
  2. Place one layer puff pastry onto a baking pan and pipe custard onto pastry ± 2 cm thick.
  3. Place another layer of puff pastry and repeat custard.

  1. Place top layer of pastry and decorate with fondant and decorate with melted chocolate.
  2. Cut Custard slices 9 x 5cm MAXIMUM ALLOWED WEIGHT 150g.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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