This recipe is best with
Recipe Ingredient
- Puff Pastry
- 420g All Purpose Flour
- 85g Anchor Butter (clarified)
- 165g Water
- 8g Salt
- 250g Anchor Butter Sheet
- Vanilla Custard
- 180g Anchor UHT Milk
- 50g Anchor Whipping Cream
- 5g Vanilla Essence
- 60g Egg Yolks
- 60g Sugar
- 25g Cornstarch
- 15g Anchor Unsalted Butter
Instructions
- Mix all dough ingredients together into a smooth dough (Do not overmix)
- Press down the dough to a rectangular, cover and chill overnight
- Wrap the dough with 250g of Anchor Butter Sheet
- Apply 2 x single turn and rest for 1 hour in the freezer
- Repeat step 4 two more times, resting 1 hour in between
- After the final lamination, rest the dough again for 1 hour
- Roll out the dough sheet to 3mm thickness and rest overnight in the chiller
- Cut out into desired shapes
- Bake at 200C in a deck oven, or 170C in a convection ovenfor 18-20 minutes or until well risen and golden brown
- In a pot, warm up Anchor UHT Milk and Anchor Whipping Cream
- In a bowl, mix vanilla essence, egg yolks, sugar and cornstarch together until forms a paste
- When milk mixture is warm and starts to bubble, temper to egg yolk mixture. Whisk while adding milk to egg yolk mixture
- Return back to pot and cook until thickened
- Remove from heat and stir in Anchor Unsalted Butter
- Transfer to a clean bowl and cover with cling film
Puff Pastry
Vanilla Custard
