Description
Lovely crisp puff pastry filled with a rich vanilla pastry cream and topped with orange icing.
Ingredients
Scale
- 250 gram puff pastry
- 2 egg yolks
- 50 gram sugar
- 1 bag (8 gram) vanilla sugar, or a few drops vanilla extract
- 30 gram flour
- 250 ml milk
- 3 leaves of gelatin
- 1/2 egg white
- 150 gram icing sugar
- 1 tbsp rum
- orange or pink food colouring
Instructions
- Preheat the oven to 200C.
- Roll out the puff pastry to a rectangular sheet of 20×30 cm.
- Place on a baking sheet lined with baking paper and use a fork to prick the pastry. This will prevent the pastry from rising too much.
- Bake for about 20 minutes, or until lightly browned and cooked.
- Slice the puff pastry into two rectangles of 10×15 cm. Set aside to cool.
- Soak the gelatin in cold water.
- Whip the egg yolks, sugar and vanilla sugar together until it is light and creamy, and runs as a thick ribbon from the mixer.
- Add the flour, stir until smooth.
- Bring the milk to the boil in a saucepan and add in a thin stream to the egg yolk mixture, while stirring.
- Pour back into the saucepan and bring slowly to the boil while stirring. Keep stirring and boil carefully for about 5 minutes on low heat.
- Pour the pastry cream in a bowl, add the gelatin and mix well.
- Leave to cool.
- Mix the egg white and icing sugar together until thick and shiny.
- Add the rum and food colouring, mix well.
- Spread the pastry cream over one of the puff pastry rectangles.
- Turn the other rectangle upside down, so the bobbly side is down and the flat side is up. Spread over the icing.
- Place the rectangle with icing on top of the rectangle with pastry cream.
- Use a sharp knife to slice the sides off, to make them straight.
- Carefully slice the strip in 6 even pieces.
- Serve immediately or store in the fridge.
Notes
You can pipe the pastry cream on top of the pastry for a neater finish.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Baking