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Wednesday, February 5

Meyer lemon twisted vanilla slice

Puff pastry sheets, defrosted
2
Milk
1 cup
Vanilla bean, split, scraped
1
Corn flour
¾ cup
Custard powder
½ cup
Sugar, fine granulated
1 cup
Cream, heavy
3 cups
Butter, unsalted
50 grams
Eggs
3 yolks
Meyer lemon zest
2
Sugar, confectioners’
Dusting
  1. Preheat to 365°F.
  2. Line a 10-inch square pan with parchment paper so that the paper comes up over the sides (to help lift out the slice).
  3. Place both pastry sheets on a baking sheet lined with Silmat, and bake for 8 to 10 minutes, until golden brown; set aside to cool.
  4. Place one pastry sheet into the bottom of the pan, cooked side up; you may need to trim to make it fit.
  5. In a saucepan over medium heat, combine the milk, vanilla seeds and pod, and zest, warm gently; set aside for 20 minutes to infuse the vanilla into the milk.
  6. In another saucepan, whisk together the cornflour, custard powder, and sugar.
  7. Bring the milk mixture back to steaming hot.
  8. Stain the milk mixture, discarding the vanilla pod and zest.
  9. Pour into the flour mixture, whisking until smooth.
  10. Add the cream, and return to low heat, stirring constantly, until the mixture thickens and starts to bubble.
  11. Add the butter, stirring well to combine, and then remove from heat, and whisk in the yolk, one at a time, until smooth.
  12. Pour into the the pastry-lined dish, and set aside to cool slightly.
  13. Place the second pastry sheet on top, cover with plastic wrap, and then refrigerate overnight.
  14. Cut into squares, and dust with confectioners' sugar before serving.
Yield: 8

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