Thursday 18 April 2013

Custard Slices

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Custard Slices. They consist of thick vanilla custard between layers of flaky puff pastry, topped with icing and chocolate. These are a real indulgence, and are usually available from fancy bakeries but try making them yourself and they will taste ten times better. Bake these for a special occasion, give them as a gift to someone or spoil yourself after a long week!

A Simple List of Ingredients:

1. Plain Flour
2. Salt
3. Butter
4. Water
5. Milk
6. Vanilla Pod
7. Egg Yolks
8. Cornflour
9. Icing Sugar
10. Milk Chocolate

Bismillah, let's begin!

First, to make the rough puff pastry, place 8 ounces plain flour into a bowl.

Add 1/2 teaspoon salt.

Stir to combine.

Take 7 ounces chilled and cubed butter.

Add 1/3 of the cubed butter.

Rub the butter in with your fingertips until the mixture looks like fine breadcrumbs. (You could use the paddle attachment on a Kitchen Aid to do this).

Add the remaining cubed butter.

Roughly rub in the remaining butter, leaving large lumps. 

Next, take 5 fluid ounces water.

Add the water a little at a time until the pastry just binds together. You might not need all the water. 

Place the pastry out onto a floured work surface. Roll into a narrow rectangle about 1 inch thick.

Fold the bottom third of the pastry up onto the middle third.

Fold the top third down onto the other thirds. This is called a turn.

Wrap the pastry in cling film and place in the fridge to chill for 10 minutes.
Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the above again. Repeat another time so a total of three times.

To make the vanilla custard, take 18 fluid ounce milk.

Pour the milk into a saucepan.

Take a vanilla pod.

Add the split vanilla pod and its seeds to the milk.

Bring the milk mixture to a boil.

Remove the milk pan from the heat.

Place 3 and 1/2 ounce caster sugar into a heatproof bowl.

Add 4 egg yolks.

Add 1 and 1/2 ounce cornflour.

Whisk together until combined.

Pour a little of the hot milk onto the egg mixture, whisking continuously. 

Whisk in the rest of the hot milk until combined.

 Return the mixture to the pan.

Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. 

Remove the pan from the heat, remove the vanilla pod and whisk until smooth.

Add 1 and 1/2 ounce butter.

Stir until the butter has melted and combined.

Cover with clingfilm, and place the clingfilm onto the actual custard - this will stop a skin from forming. Cool at room temperature and then place in the fridge.

Next, remove the pastry from the fridge. Unwrap from the clingfilm and place onto a lightly floured surface.

Slice the pastry in half.

Roll out both pieces to 8 inches square and 1/4 inch thick. Place each pastry onto a baking tray and chill for 10 minutes. Preheat the oven to Gas Mark 7, prick the pastry all over with a fork and bake 10-15 minutes until golden brown and crisp.

Once baked, set aside to cool.

To assemble, place one sheet in a foil lined square tin.

Spread the chilled vanilla custard evenly over the top.

Cover with the second pastry sheet, and place in the fridge.

To make the icing, sift 7 ounces icing sugar into a bowl.

Add 7 teaspoons water.

Stir until a thick paste is formed.

Place 2 ounces milk chocolate into a bowl.

Melt in the microwave for 1 minute.

Spread the icing over the pastry.

Place the melted chocolate into a piping bag, and pipe vertical lines on top of the icing.

Using a toothpick, swirl the chocolate to create a swirl effect.
Place the pastry in the fridge until set.

Slice the pastry into slices.

Serve! These Custard Slices are so creamy - they are way better than any bought in the shops. It does take time to make them but it's not hard, and they are worth the wait!


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