Publications
- 600g - puff pastry
- 100g - hazelnuts, roasted, finely chopped
- 45ml - sugar
- - PASTRY CREAM:
- 500ml - milk
- 30ml - butter
- 1 - vanilla pod, halved lengthways, seeds scraped out
- 4 - egg yolks
- 100g - castor sugar
- 30g - cornflour
- - pinch of salt
- 250ml - cream
- 250g - fresh berries
- 100g - castor sugar
Preheat the oven to 220°C.
Line a baking tray with baking paper. On a floured surface, roll the pastry out to a thickness of about 3mm. Carefully pick up the pastry and place it on the baking paper on the baking tray. Bake for about 10 minutes at 220°C. Reduce the oven temperature and bake for a further 10 minutes at 200°C and then for a further 10 minutes at 180°C.
Mix the halzelnuts and sugar and sprinkle a little over the pastry as soon as it comes out of the oven.
Prepare the pastry cream:
Heat the milk, butter and vanilla seeds to boiling point. Remove from the heat and set aside to infuse.
Beat the egg yolks, castor sugar, cornflour and salt together. Slowly add the hot milk to the egg mixture, beating constantly. Pour everything back into the saucepan and heat over low heat, beating constantly until the pastry cream is thick enough to coat the back of a metal spoon. It will thicken further, but must not be allowed to boil. Remove from the heat and allow to cool. Beat from time to time to prevent a skin forming on top. It must cool to room temperature.
As soon as the pastry cream has cooled, whip the cream until stiff. Fold the stiffly whipped cream into the pastry cream and place in the fridge until needed.
Roll the berries in the castor sugar. Cut the puff pastry into rectangles. Stack puff pastry, sugar and hazelnut mixture, pastry cream and berries on top of one another, ending with a layer of puff pastry. Lastly, sift a little icing sugar over and serve.
