Desserts Recipes - Puff Pastry Slices with Whipped Cream Recipe

  
 

Pastries Recipes - Puff Pastry Slices with Whipped Cream Recipe

Ingredients

SERVES 6

For the puff dough:

  • 150g/5oz plain flour

  • 1 teaspoon salt

  • 150g/5oz butter

  • 75ml/3fl oz water

For the pastry cream:

  • 50g/2oz caster sugar

  • 3 egg yolks

  • 25g/1 oz flour

  • Pinch of salt

  • 225ml/8fl oz milk

  • 2.5cm/1in piece of vanilla pod

  • 75ml/3fl oz double cream

  • 50g/2oz icing sugar

Method:

  1. To make the puff pastry, sift the flour and salt into a bowl. Cut a quarter of the butter into small pieces and add them to the bowl. Rub the butter into the flour with your fingertips.

  2. Add just enough cold water to bind the ingredients and work them into a ball. Wrap in Clingfilm and refrigerate for 30 minutes.

  3. Put the remaining butter between 2 sheets of baking parchment and, with a rolling pin, flatten it into a slab about 15cm/6in square and 1cm/1/2in thick. Chill in the refrigerator for about 30 minutes.

  4. Preheat the oven to 220°C/425°F/Gas mark 7. Lightly flour the worktop and roll out the dough into a 20 x 45cm/8 x 18in rectangle.

  5. Using a sharp knife, cut the dough cleanly into 3 strips, measuring 15 x 20cm/6 x 8in. Brush a large baking tray with water, lay the strips on it and prick allover with a fork. Bake for 20 minutes. 

  6. To make the pastry cream, mix the sugar and egg yolks together with a spoon, beating until the mixture is thick. Gradually work in the flour and season with    the salt.

  7. Heat the milk with the vanilla pod to boiling point. Stirring constantly, pour the hot milk into the egg mixture in a thin stream. Turn the pastry cream mixture into a saucepan and, stirring vigorously, cook over a medium heat until the mixture comes to boiling point. Boil for about 2 minutes. Strain the pastry cream and allow it to cool, stirring occasionally to prevent a skin from forming.

  8. Combine the double cream and 15g/1/2oz icing sugar in a chilled bowl and beat with a small wire whisk for 5 minutes until the cream is thickened. Add the pastry cream to the whipped cream and fold the two together carefully with a wooden spoon or spatula. 

  9. Spread half of the cream on one of the strips of pastry. Place the second pastry strip on top, spread with the rest of the cream, and cover with the last pastry strip.  Sprinkle with the remaining icing sugar and serve.