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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Combine the milk with all the other ingredients up to and including the cornflour, bring to the boil over a medium heat, stirring constantly. Continue to simmer over a low heat for approx. 2 mins., stirring constantly until the mixture thickens. Remove the pan from the heat, continue to stir for approx. 2 mins. Stir in the butter, yoghurt and syrup. Cover the custard and chill for approx. 2 hrs., stir until smooth. Transfer the custard to a piping bag with a smooth nozzle (approx. 12 mm in diameter), return to the fridge for approx. 1 hr.
Prick the pastry dough several times with a fork, sprinkle with the sugar and oats. Halve the dough lengthwise, then cut each half crosswise into approx. 9 strips. Slide onto a tray together with the baking paper, place a second sheet of baking paper on top of the dough and weigh down with a second tray.
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a rack.
Mix the rhubarb, syrup and water in a pan, bring to the boil. Cover and simmer for approx. 2 mins., leave to cool. Drain the rhubarb, retaining 1 tbsp of the liquid.
Mix the icing sugar with the rhubarb liquid, spread the icing over 6 pieces of puff pastry. Spread the custard and rhubarb over 12 pieces of puff pastry, place two layers on top of each other. Top with a layer of iced puff pastry.
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