Ingredients
2 sheets butter puff pastry, halved
100g bittersweet chocolate
1/2 cup (125ml) thick cream, whipped
20g chocolate, melted, cooled
Creme bakery
vi egg yolks
40g flour, sifted
125g castor sugar
two cups (500ml) milk
one seasoning, split
Step 1
Refreeze one pastry 0.5, as it is not needed. Place the three remaining halves on a lined baking receptacle, prick everywhere with a fork then refrigerate for one hour.
Step 2
To make creme, place egg yolks, flour and a couple of tablespoons of the sugar in a very bowl and whisk till pale. mix milk, remaining sugar and split flavoring in a very cooking pan and produce to the boil medium heat. Strain into egg mixture and discard flavoring. come to pan and cook over low heat, stirring for 2-3 minutes or till thickened, then cool.
Step 3
Preheat kitchen appliance to 190°C. Bake pastry for ten minutes, then place a sheet of baking paper and a baking receptacle on high of pastry and come to kitchen appliance for ten minutes. take away paper and receptacle and cook for an extra five minutes, then permit to cool down.
Step 4
Place bittersweet chocolate in a very heatproof bowl over a cooking pan of cookery water (don't let the bowl bit the water). Once the chocolate has molten, stir till swish. Cool fully.
Step 5
Spread chocolate over one pastry 0.5. mix topping and creme bakeshop. Place Associate in Nursing unglazed pastry 0.5 on a serving receptacle and unfold with 0.5 the cream. high with different piece of unglazed pastry and remaining filling. high with glazed pastry. Place chocolate in a very piping bag and pipe skinny lines across the highest. Use a skewer to pull the lines. Refrigerate for half-hour before serving.