serves
20
prep
45 minutes
cook
45 minutes
difficulty
Ace
serves
20
people
preparation
45
minutes
cooking
45
minutes
difficulty
Ace
level
Ingredients
Créme pâtissiére
- 1 litre long-life milk
- 2 eggs, plus 6 egg yolks
- 200 g caster sugar
- 100 g (⅔ cup) cornflour
- 1 tsp vanilla bean paste or natural vanilla extract or vanilla essence
- 50 g unsalted butter, chilled and cut into 1.5 cm dice
- 1 tbsp Cointreau or Grand Marnier (optional)
Rough puff pastry
- 250 g (1⅔ cups) plain flour (see Note)
- 1 tsp salt
- 250 g unsalted butter, chilled and chopped
- 150 ml cold water
Raspberry coulis
- 250 g frozen raspberries
- 2 tbsp caster sugar
- 1 tbsp water
Créme chantilly
- 500 ml (2 cups) thin cream
- 50 g icing sugar
- 2 tsp vanilla bean paste or natural vanilla extract
Chilling time 1 hour plus overnight
Instructions
To make the créme pâtissiére, microwave the milk in a microwave-safe bowl on the highest setting for 4–5 minutes. Meanwhile, whisk the eggs and egg yolks with the sugar in a microwave-safe bowl until pale and fluffy (see Note). Immediately whisk in the cornflour, whisking until smooth, then add to the milk and whisk to combine. Microwave on the high setting for 2 minutes, then whisk vigorously until smooth. Repeat this heating and whisking process twice, or until the mixture is very thick and is the texture of whipped cream.
Transfer the mixture to a stand mixer fitted with the beater attachment and beat on high speed. With the motor running, add the vanilla and then the butter, 1 piece at a time, continuing to beat until the custard has thickened and cooled; it should be smooth. Cover closely with plastic wrap, pressing it onto the surface of the custard, then refrigerate overnight or until completely chilled before using. When ready to use, using a stand mixer fitted with the whisk attachment, beat the créme pâtissiére and Cointreau or Grand Marnier (if using) on high until the custard is glossy and smooth.
To make the rough puff pastry, place the flour, salt and butter in a food processor and pulse until the mixture just starts to come together; there should still be large pieces of butter. With the motor running, add the water and pulse until the dough comes together but is still crumbly. Transfer to a lightly floured workbench and gently bring the dough together; some parts will be quite crumbly. Shape the dough into a rectangle, cover with plastic wrap and chill in the refrigerator for 30 minutes.
Dust a clean workbench lightly with flour and roll the pastry, rolling in 1 direction only, to form a rectangle 3 times longer than it is wide (roughly 39 cm × 13 cm); the pastry will be crumbly and marbled at the beginning, but it will come together as it is rolled out more times. Fold the pastry into thirds, then turn so the layered seams are facing you. Repeat the rolling and turning process another 3 times, then cover the dough with plastic wrap and refrigerate for at least 30 minutes before using.
Preheat the oven to 190˚C fan-forced (210˚C). Line a baking tray with baking paper.
Dust the workbench lightly with flour, then roll the pastry into a 4 mm-thick rectangles and place it on the lined tray. Top the pastry with another sheet of baking paper, then place a same-sized tray on top of the pastry and add a heavy heatproof object on top; this prevents the puff pastry from rising too much as it bakes.
Bake the pastry for 12 minutes, then reduce the oven temperature to 180˚C fan-forced (200˚C) and bake, checking every 7 minutes, for another 20 minutes or until it is a deep golden brown. Set aside to cool.
To make the raspberry coulis, heat the raspberries in a microwave-safe bowl on the high setting for 2 minutes or until heated through. Stir in the sugar and water, until the sugar has dissolved. (Alternatively, combine the raspberries, sugar and water in a small saucepan and bring to the boil over high heat, stirring until the sugar has dissolved.) Transfer to a blender and blend until a puree forms. Transfer to a bowl, cover with plastic wrap and chill in the refrigerator until required.
To make crème chantilly, using a stand mixer fitted with the whisk attachment, whisk the cream, icing sugar and vanilla until stiff peaks form. Cover with plastic wrap and refrigerate.
To assemble, using your hands, crush the puff pastry roughly; if you are serving this in a bowl, larger shards are fine but smaller pieces are preferable for jars. Layer the 4 components evenly in the jars, starting with the créme pâtissiére, raspberry coulis, puff pastry, then crème chantilly. Serve immediately.
Note
• When making the crème pâtissiére, don’t leave the sugar to rest on the eggs for any length of time before whisking vigorously, as the sugar can ‘cook’ the yolks.
• The trick to making a successful rough puff pastry is to handle it minimally and work quickly. If at any point during the rolling and chilling (known as laminating) process you find the pastry is getting very limp, immediately wrap it in plastic wrap and refrigerate for 20 minutes. It is important that you don’t let the butter get too soft or it will be absorbed more easily by the dough and, after all your hard work, the layers won’t separate well to create the layered effect of puff pastry during baking. So watch out for the desired marbled effect where chunks of butter are still visible in the pastry; if they are not noticeable, you may have over-handled the dough and inadvertently made shortcrust pastry via the scenic route – been there, done that! Don’t fret; you’ll just have a different but equally delicious outcome. When baking the pastry, do check it every 7 minutes, as domestic ovens will vary significantly.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
