Whether you’re looking for something to celebrate or just need a dessert to indulge in on your own, you’re going to want to have a go at one of Katelyn Williams’ sweet treats.
Dark chocolate orange brûlée custard slices MAKES 6 SLICES
PUFF PASTRY
400g Butter puff pastry
50g Castor sugar Icing sugar, for dusting
FILLING
38g Cake flour
30g Cornstarch
½ Tsp vanilla extract
2 Large egg yolks, at room temperature
2 Cups milk
105g Castor sugar,
plus extra to brûlée 60g Salted butter, at room temperature
1 Tbsp orange liqueur Orange zest
100g Dark chocolate,
70% cocoa, finely chopped
Preheat the oven to 220°C. Line a large baking tray with baking paper.
Roll the pastry out on a floured surface to make a 30x40cm rectangle. Sprinkle over the castor sugar, then fold in half and roll out to 30x40cm again. Place the pastry rectangle onto the lined baking tray. Dust heavily with icing sugar. Place a sheet of baking paper on top of the rolled pastry and place a large baking tray on top. Bake the pastry sheet for 15-20 minutes or until golden brown and crispy. Set aside to cool.
When the pastry has cooled, trim the edges, then cut the rectangle to form three smaller rectangles. Cut each of these further into six 10x5cm rectangles of pastry from each sheet of baked puff pastry to make 18 pastry rectangles.
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Denne historien er fra February 2019-utgaven av GLAMOUR South Africa.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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