Strawberry and Vanilla Custard Slice

Directions

• In a mixing bowl, sift flour and vanilla custard together. Add sugar into it and mix well.
• Add ½ cup of milk in flour mixture and mix well till there are no lumps.
• Add the remaining milk into a saucepan and cook on low heat for 1-2 minutes. Next add the flour & custard mixture and continue to cook on medium heat whilst continuing to whisk so that the mixture thickens into a pastry cream consistency.
• Take the pan off the heat and pour the custard into a shallow dish or tray.
• Cover with cling film and cool rapidly. Chill for 4 hours.
• In another bowl, whip the cream until stiff peaks form and set aside.
• Next, take your chilled custard and give it a quick whip to take out any lumps
• Add whipped cream into custard mixture and fold, ( make sure to fold just till its combined so that the mixture doesn’t go flat) then spoon into a piping bag.
• To prepare the pastry, set oven to 200-degree C to preheat.
• Thaw your puff pastry dough then roll on a lightly floured surface to about one half to 3mm (⅛ inch) thick. Cut into rectangles.
• Make 2×4 inches individual pastries or you can make one large slice which can be cut after assembly. (We need 3 layers of baked puff pastry for the custard slice.)
• Transfer puff pastry onto a parchment-lined baking sheet.
• Beat egg and brush the pastry sheets with egg wash and dust with icing sugar.
• Bake for about 20-25 minutes until golden and caramelised, then leave to cool.

To Assembly:

• Pipe lines of strawberry chunky jam on top of the puff rectangles.
• Pipe lines of vanilla custard on top of the strawberry chunky jam.
• Slice the strawberries and place them on top of the last layer.
• Carefully lift it with the help of a spatula and then top it with the remaining puff pastry rectangle.
• Add fresh or frozen berries on top and on the side of the Mille-feuille.
• Serve chilled
• Fun Fact: A custard slice is also known as a Mille Feuille in French!