Custard slices

Custard slices

Total: 1 hr 45 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 405 kcal
, Fat: 26 g
, Carbohydrate: 48 g
, Protein: 6 g

Ingredients

6 pieces

Hint:


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
kochen@bettybossi.ch

Lemon mascarpone cream

2 dl milk
3 tbsp sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
1 pinch salt
2 fresh egg yolks
3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 dl full cream, beaten until stiff

Puff pastry dough

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

Icing

100 g icing sugar
1 ½ tbsp milk
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Lemon mascarpone cream

In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir in the gelatine, pour into a bowl through a sieve. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr. Using a spoon, pass the custard through a fine sieve, then fold the whipped cream into the custard, cover and chill.

Puff pastry dough

Prick the dough all over with a fork. Halve the dough lengthwise, then cut each half crosswise into approx. 9 strips (each approx. 4.5 cm wide). 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.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.

Icing

Combine the icing sugar and milk, spread over 6 pieces of puff pastry using the back of a spoon, leave to dry.

Custard slices

Transfer the custard to a piping bag with a smooth nozzle (approx. 12 mm in diameter). Pipe the custard onto the remaining 12 pieces of puff pastry, place 2 on top of each other. Top with a layer of iced puff pastry.

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.