Succulent raspberries and luscious
confectioner's custard are sandwiched between layers if
melt-in-the-mouth puff pastry.
Ingredients :
450g/ 1 lb
6
65g/ 1/3 cup
45ml/ 3 tbsp
350ml/ 1.5 cups
30ml/ 2 tbsp
450g/ 1 lb
rough-puff or puff pastry, thawed if
frozen
egg yolks
caster sugar
plain flour
milk
kirsch or cherry liqueur (optional)
raspberries
icing sugar, for dusting
strawberry or raspberry coulis, to serve
Method :
Lightly butter two large baking sheets
and sprinkle them very lightly with cold water. On a lightly floured surface, roll out
the pastry to a 3mm/ 1/8 inch thickness. Using a 10cm/ 4 inch cutter, cut out
12 rounds.
Place on the baking sheets and prick
each a few times with a fork. Chill for 30 minutes. Preheat the oven to 200°C/ 400°F/ Gas
6. Bake the pastry rounds for about 15-20
minutes, until golden, then transfer to wire racks to cool. Whisk the eggs yolks and sugar for 2
minutes, until light and creamy, then whisk in the flour until just
blended.
Bring the milk to the boil over a
medium heat and pour it over the egg mixture, whisking to blend. Return to the saucepan, bring to the
boil and boil for 2 minutes, whisking constantly. Remove the pan from the heat and whisk
in the kirsch or liqueur, if using. Pour into a bowl and press clear film
on to the surface to prevent a skin forming. Set aside to cool. Carefully split the pastry rounds in
half. Spread one round at a time with a
little custard. Arrange a layer of raspberries over
the custard and top with a seconds pastry round. Spread with a little more custard and
a few more raspberries. Top with a third pastry round
flat-side up. Dust with icing sugar and serve with
the coulis.
Serves 8
To make a raspberry or strawberry coulis,
crush 225g/ 8 oz berries to a puree with a fork, then rub through a fine
strainer set over a clean bowl with the back of a spoon. Sweeten with
icing sugar.
