Method In a pot add in sugar, vanilla, milk and warm just before simmer In a bowl add cornflour, egg yolks and mix, it should slightly thicken pour in the hot milk, and stir, once mixed pour all the content back onto the pot and heat up and stir for a few minutes, mixture will thicken quick so watch it take off heat and add butter and mix. Cover and cool at room temperature
Roll out puff pastry onto baking tray, sprinkle over icing sugar, then press with a fork Then place another baking sheet over the top so it won’t stick then with another tray to press it down bake in oven 170C for 30 mins
white frosting icing sugar and water
chocolate frosting icing sugar, cocoa powder and water
once the puff pastry comes out cut into 3 strips fill the 2 layers with the Crème pâtissière:
top layer spread with the white frosting, then pipe using a very thin nozzle straight lines
then into fridge for min 2hrs
use serrated knife to cut
Dry_Manufacturer4705
Looks like a lot of work but I bet it tastes amazing! Makes my mouth water lol
Also: looks a lot like a Dutch Tompouce (Tompoes). But better.
3 Comments
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Crème pâtissière:
400ml milk
100g sugar
40g cornflour
4 egg yolks
1 tbsp vanilla extract
2 tbsp butter
icing ingredients:
1 1/2 cup icing sugar
3 tbsp water
chocolate icing:
3 tbsp icing sugar
1 tbsp cocoa powder
1 tbsp water
Method
In a pot add in sugar, vanilla, milk and warm just before simmer
In a bowl add cornflour, egg yolks and mix, it should slightly thicken
pour in the hot milk, and stir, once mixed pour all the content back onto the pot and heat up and stir for a few minutes, mixture will thicken quick so watch it
take off heat and add butter and mix.
Cover and cool at room temperature
Roll out puff pastry onto baking tray, sprinkle over icing sugar, then press with a fork
Then place another baking sheet over the top so it won’t stick then with another tray to press it down
bake in oven 170C for 30 mins
white frosting
icing sugar and water
chocolate frosting
icing sugar, cocoa powder and water
once the puff pastry comes out cut into 3 strips
fill the 2 layers with the Crème pâtissière:
top layer spread with the white frosting, then pipe using a very thin nozzle straight lines
then into fridge for min 2hrs
use serrated knife to cut
Looks like a lot of work but I bet it tastes amazing! Makes my mouth water lol
Also: looks a lot like a Dutch Tompouce (Tompoes). But better.