A lovely strawberry pastry. Using the best in season strawberries coated in a light sugar syrup to give them a sweetened and shiny appearance. Light crisp puff pastry filled with a vanilla crème patisserie.
Bring 300ml of milk to a boil. In a small jug place in 1 egg yolk, 1tbsp of corn flour, 1tbsp of caster sugar and a1tsp of vanilla bean paste. Mix together to combine. Pour half the boiled milk into the jug and beat out the lumps. Then pour back into the saucepan and bring to the boil again whisking until thickened like a custard. Pour back into the jug, place clingfilm over the top and allow to cool in the fridge.
Meanwhile cut equal sized rectangles out of the ready rolled puff pastry. Prink with a fork and brush with a egg wash. Bake in a 180C oven for 10-15 Minutes or until light golden.
Remove from the oven and allow to cool.
Slice 300g of strawberries in half. Heat 1tbsp of caster sugar and 4tbsp of water in a pan until the sugar has melted and thickened. Toss the strawberries through the syrup.
Layer the crème patisserie on the pastry, then top with the warmed strawberries.
Serve with a scoop of ice cream.
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