puff pastry using 100 g flour
flour for rolling out
vanilla flavoured confectioners custard (see below)
2 tbsp smooth seedless jam
white glace icing (see below)
flour for rolling out
vanilla flavoured confectioners custard (see below)
2 tbsp smooth seedless jam
white glace icing (see below)
for the vanilla flavoured confectioners custard (makes 250 ml)
1 egg
1 egg yolk
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbls (25 g) 1 oz plain flour (All purpose)
250 ml milk
a few drops vanilla.
essence
1 egg yolk
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbls (25 g) 1 oz plain flour (All purpose)
250 ml milk
a few drops vanilla.
essence
for the glace icing
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
4 tsp water (approx)
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)
4 tsp water (approx)
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)
method
1. Heat the oven to hot, 220°C, gas mark 7.
2. Roll out the pastry 1 cm thick on a lightly floured surface into a neat rectangle.
3. Cut it into 8 oblong pieces 10 X 2 cm.
4. Bake for 20 minutes or until the pastry is well risen.
5. Leave to cool completely.
6. When cold, split in half cross ways.
6. Fill with vanilla flavoured confectioners custard then sandwich the halves together again.
8. Spread a little glace icing on top of each slice,.
2. Add the flour and stir in gently.
3. Mix in the milk gradually, keeping the mixture smooth.
4. Transfer to a saucepan, and bring the mixture to the boil, stirring all the time.
5. Add the vanilla essence, pour into a basin, and cover with damp greaseproof paper to prevent a skin forming.
6. Leave to cool.
7. When cold, use as a filling for cakes, small pastries, and tartlets.
2. Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.
3. If a mild lemon or orange flavour is required add the juice at this stage.
4. Warm very gently, without making the pan too hot to touch on the underside.
5. Beat well with a wooden spoon.
6. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.
7. Add colouring, if liked. Use at once.
2. Roll out the pastry 1 cm thick on a lightly floured surface into a neat rectangle.
3. Cut it into 8 oblong pieces 10 X 2 cm.
4. Bake for 20 minutes or until the pastry is well risen.
5. Leave to cool completely.
6. When cold, split in half cross ways.
6. Fill with vanilla flavoured confectioners custard then sandwich the halves together again.
8. Spread a little glace icing on top of each slice,.
to make the vanilla-flavoured confectioners custard
1. Put the egg, egg yolk, and sugar in a basin and beat with a wooden spoon until light and fluffy.2. Add the flour and stir in gently.
3. Mix in the milk gradually, keeping the mixture smooth.
4. Transfer to a saucepan, and bring the mixture to the boil, stirring all the time.
5. Add the vanilla essence, pour into a basin, and cover with damp greaseproof paper to prevent a skin forming.
6. Leave to cool.
7. When cold, use as a filling for cakes, small pastries, and tartlets.
to make the glace icing
1. Sift the icing sugar.2. Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.
3. If a mild lemon or orange flavour is required add the juice at this stage.
4. Warm very gently, without making the pan too hot to touch on the underside.
5. Beat well with a wooden spoon.
6. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.
7. Add colouring, if liked. Use at once.
serving amount
makes 8
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