16 October 2008


Cannot resist the beautiful strawberries and blueberries on display at the supermarket that I bought a punnet each.  I intended to use them in pastries and bought a packet of ready-made puff pastries due to my laziness to make the pastry from stretch.

Roll out the pastry and cut up into rectangular shape.  Make a dent in the centre of the pastry and place them on the baking sheet to refrigerate.  While the pastries are in the fridge, make the custard cream.

Mix 2 tablespoons of custard powder with 570 ml of fresh milk in a saucepan.  Add in 3 tablespoons of sugar & vanilla extract and stir over medium fire.  When nearly boiling add in 2 pieces of gelatine sheets.  Keep stirring and slowly pour in 1 beaten egg till thoroughly mix.  Bring to the boil. Leave to cool

Prick all over the pastries and brush egg white over them.  Bake until puffy and brown.  Spoon custard cream into the dent and decorate with berries.

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