- 1 tbsp all purpose flour
- 1 tbsp corn starch
- 4 egg yolks
- 1 cup milk
- Vanilla bean or vanilla bean paste
- 6 sheets of gold leaf
- 1 sheet of puff pastry
- 2 tbsp chocolate sauce (hot)
- 25 raspberries
- In a large mixing bowl, mix the yolks, fresh vanilla bean and the sugar and whisk until well combined and the mixture lightens in colour.
- Add the corn flour and plain flour and stir until mixture is smooth.
- Add 1/3 of the hot milk and stir well. Then slowly add the rest of the milk while stirring
- Microwave for 1 minute at a time, stirring each time until mixture thickens and becomes smooth. You should be able to run your finger along the back of a spoon and it will be thick enough to not come back together.
- Add the cold butter cubes and stir until well combined.
- Transfer custard to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set.
- Preheat oven to 350F
- To prepare the pastry, cut out rectangles of partially thawed, frozen puff pastry. You’ll need 6 pastry rectangles.
- Line a baking tray with baking paper.
- Place the pastry rectangles on the prepared baking tray.
- Place another sheet of baking paper on top and place a baking tray directly on top of the pastries.
- Bake for 25 min or until golden brown. Allow to cool down completely.
- To assemble, brush some hot chocolate sauce on each layer of pastry and stick the sheet of gold leaf on top of each pastry rectangle.
- Fit the end of a piping bag with a medium round tip.
- Pipe 5 bulbs of pastry cream along one side of the pastry rectangle and another 5 opposite those.
- Add raspberries in the centre of the rectangle. Repeat with another layer and then stick it on top of the first layer. Don’t attempt to pipe them when the rectangle is on top of the first layer. It may squash the bulbs on the first layer.
- Finish by adding another pastry rectangle on top and finish with a single, fresh raspberry.