Custard Slice - Puratos

Ingredients

Working Method

Puff Pastry

Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes medium speed.
Close the Lamination fat into the dough, envelope style.
Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.
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.
Dock and bake at 220° C for approximately 15 minutes, let pastry cool.

Fillings

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

Toppings

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

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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