- 1 1/2 box puff pastry
- 1/2 cup icing sugar (confectioners sugar)
- 1 tablespoon butter, melted and cooled
- 1 tablespoon milk
- 1 tablespoon cocoa
Basic pastry cream
- Make the pastry cream and set aside to cool. Roll out each one of the three sheets of puff pastry . Meanwhile, line a baking tray with non-stick baking paper. Place one sheet on the tray and Chill for 30 minutes.
- Preheat oven to 400F or 200C. Top the pastry with another sheet of baking paper and another baking tray and bake for 16-18 minutes . Set aside for 30 minutes to cool. Repeat until done with three sheets .
- In a bowl, whisk together the icing sugar, butter and milk to make the glaze. Once you have reached a spreadable but firm consistency, remove 1/4 of the glaze to a separate bowl. To that, add the cocoa powder. Add a drop more milk if necessary. Transfer the cocoa glaze to a small piping bag.
- Spread the white glaze on top of one of the cooled pastry strips. Spread evenly . Then pipe the chocolate across gently from side to side. Lightly drag a wooden toothpick down the length of the pastry, in alternating directions, to create the pattern.
- Spread the pastry cream over the remaining two pastry strips, creating layers of pastry, pastry and then glaze. Chill for 30 minutes. Use a large serrated knife cut the pastry into portions and then serve immediately.
Basic Pastry Cream
- 1 1/4 cups milk
- 1/2 tsp Vanilla
- 3 large egg yolks
- 1/4 cup granulated white sugar
- 1/4 cup cornflour
- In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Add the cornflour to the egg mixture until you get a smooth paste. Set aside.
- Meanwhile in a saucepan add milk on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Add Vanilla .
- Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes very thick and it is hard to stir.
- Remove from heat and pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.