LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
12
4 HRS 45 MINS
INGREDIENTS
1 roll (400g) puff pastry, defrosted
⅔ cup granulated white sugar
½ cup cornflour
6 large egg yolks
1 tbsp vanilla essence
¾ cup + 1 tbsp Cremora Original
¼ cup salted butter, cold and cubed
METHOD
For the pastry layer:
1. Preheat the oven to 200°C a line two baking trays with baking paper.
2. On a lightly floured surface, gently roll the puff pastry into a 45cmx23cm rectangle. Place the pastry on a baking tray with baking paper, and prick the entire sheet of pastry with a fork. This will prevent the pastry from rising in the oven. Place the other piece of baking paper over the pastry, followed by the second baking tray to weigh the pastry down. *Chef’s Tip: This will ensure the pastry bakes into a flat, crispy sheet.
3. Bake for 40-45 minutes until golden brown and crispy, checking the pastry at 30 minutes if the oven runs hot.
4. Allow the pastry to cool completely. Using a serrated knife, trim the edges to ensure the side are even and cut two 20cmx20cm squares. Set aside until needed.
For the custard filling:
5. In a mixing bowl, add the sugar and egg yolks and whisk together. Add the cornflour and vanilla essence and whisk until thoroughly combined. Set aside until needed.
6. In a separate pot over medium heat, add 3½ cups of water and ¾ cup of Cremora Original and heat until steaming, ensuring it does not reach a boil.
7. Slowly pour half of the warm Cremora liquid into the egg mixture while whisking constantly, then gradually whisk the egg mixture back into the pot of remaining Cremora liquid. *Chef’ Tip: This method is called tempering and it prevents the egg from overcooking while incorporating a hot liquid.
8. Cook over medium heat, whisking constantly for 5-7 minutes until the mixture thickens and begins to bubble. Remove from heat and stir in the cold cubed butter until the mixture is completely melted and smooth.
To assemble:
9. Line an 20cmx20cm square baking tin or dish with plastic wrap and then with baking paper, ensuring to leave a overhang of baking paper on all 4 sides, and place one sheet of cooked puff pastry at the bottom. Use a similar size tin or dish if necessary.
10. Pour the warm custard over the pastry, smooth the top, and cover with the second pastry sheet; refrigerate for at least 4 hours or overnight until fully set.
11. Cut into 9 or 16 squares while still in the baking tin using a serrated knife. Use the baking paper to lift the slices out, dust generously with the remaining tablespoon of Cremora, serve and ENJOY!
Cremora Custard Slice
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LEVEL:
MEDIUM
SERVES:
12
TOTAL TIME:
4 HRS 45 MINS
PREP TIME:
COOK TIME:
Cremora Custard Slice
INGREDIENTS
1 roll (400g) puff pastry, defrosted
⅔ cup granulated white sugar
½ cup cornflour
6 large egg yolks
1 tbsp vanilla essence
¾ cup + 1 tbsp Cremora Original
¼ cup salted butter, cold and cubed
METHOD
For the pastry layer:
1. Preheat the oven to 200°C a line two baking trays with baking paper.
2. On a lightly floured surface, gently roll the puff pastry into a 45cmx23cm rectangle. Place the pastry on a baking tray with baking paper, and prick the entire sheet of pastry with a fork. This will prevent the pastry from rising in the oven. Place the other piece of baking paper over the pastry, followed by the second baking tray to weigh the pastry down. *Chef’s Tip: This will ensure the pastry bakes into a flat, crispy sheet.
3. Bake for 40-45 minutes until golden brown and crispy, checking the pastry at 30 minutes if the oven runs hot.
4. Allow the pastry to cool completely. Using a serrated knife, trim the edges to ensure the side are even and cut two 20cmx20cm squares. Set aside until needed.
For the custard filling:
5. In a mixing bowl, add the sugar and egg yolks and whisk together. Add the cornflour and vanilla essence and whisk until thoroughly combined. Set aside until needed.
6. In a separate pot over medium heat, add 3½ cups of water and ¾ cup of Cremora Original and heat until steaming, ensuring it does not reach a boil.
7. Slowly pour half of the warm Cremora liquid into the egg mixture while whisking constantly, then gradually whisk the egg mixture back into the pot of remaining Cremora liquid. *Chef’ Tip: This method is called tempering and it prevents the egg from overcooking while incorporating a hot liquid.
8. Cook over medium heat, whisking constantly for 5-7 minutes until the mixture thickens and begins to bubble. Remove from heat and stir in the cold cubed butter until the mixture is completely melted and smooth.
To assemble:
9. Line an 20cmx20cm square baking tin or dish with plastic wrap and then with baking paper, ensuring to leave a overhang of baking paper on all 4 sides, and place one sheet of cooked puff pastry at the bottom. Use a similar size tin or dish if necessary.
10. Pour the warm custard over the pastry, smooth the top, and cover with the second pastry sheet; refrigerate for at least 4 hours or overnight until fully set.
11. Cut into 9 or 16 squares while still in the baking tin using a serrated knife. Use the baking paper to lift the slices out, dust generously with the remaining tablespoon of Cremora, serve and ENJOY!