Vanilla Custard Cream Slices

For the custard cream slices, prick the puff pastry with a fork, roll out onto a sheet of baking paper and bake at 180 degrees.

Then roll out the 2nd sheet of puff pastry and do the same. The puff pastry must be baked until quite brittle. Let the pastry sheets cool down.

For the cream, mix the vanilla pudding powder in a little milk until smooth. Bring remaining milk to a boil, add sugar and stir in mixed vanilla pudding powder. Bring to the boil a few times.

Pull away from heat and stir in eggs vigorously. Immediately squeeze out the gelatin soaked in water and stir in.

Allow the pudding to cool in a bain-marie, stirring repeatedly. Whip the cream until stiff and stir into the cooled pudding.

Place a baking frame around the puff pastry and fill with custard. Chill for a few hours and sprinkle with sugar when serving.

Preparation Tip:

Divide the 2nd puff pastry sheet into portions before baking and prick with a fork, this is easier when cutting the custard slices.

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