HAZELNUT NUTELLA AND COFFEE CUSTARD SLICE

(Makes 12 slices)

2                      sheet all butter puff pastry

120 g               Nutella, room temperature

CUSTARD:

500 ml             milk

250 ml             cream

100 ml             castor sugar

4                      eggs

30 ml               corn flour

45 ml               cake flour

2,5 ml              coffee powder

                        pinch of salt

80 ml               butter (at room temperature)

WHITE ICING

250 ml             icing sugar

45 ml               cream

                        hot water

COFFEE ICING

125 ml             icing sugar

15 ml               cacao powder

30 ml               warm espresso coffee

METHOD

  • Start with the custard: Heat together the milk and cream – do not boil
  • Beat together the eggs and castor sugar until light and fluffy and add the flours, coffee powder and the salt.Mix gently to combine
  • Add the hot milk gradually to the egg mixture and stir well.Return to the saucepan and stir over low heat until it is thick and bubbling
  • Remove from the heat and mix in the butter
  • Cover with clingfilm and cool until completely cold
  • Heat the oven to 200°C
  • Cut a puff pastry sheet into 2 rectangles and place between 2 sheets of baking paper onto a large baking tray. Place another baking tray on top of the pastry and bake in the oven for about 25 minutes until golden brown and crisp.(You bake the pastry between the two baking trays). 
  • Repeat with the other sheet of pastry
  • Place a piece of cold pastry on a tray and spread with half of the Nutella.Top with half of the custard and top with another piece of pastry.  Repeat with the rest of the pastry, Nutella and custard
  • Place in the fridge to set for about 3 hours or overnight
  • To make the white icing:Combine the icing, cream and enough water to make a spreading consistency.  Spread on top of the pastry
  • To make the coffee icing: Combine the icing, cacao and espresso.Add a little more water if necessary to make it a thick spreading consistency.  Dot bits of the coffee icing on top of the white icing and use a skewer to swirl patterns
  • Place in fridge for at least one hour before slicing

 

THESE CUSTARD SLICES ARE TOTALLY DELICIOUS, YUMMI, SCRUMPTIOUS AND WORTH THE EFFORT!!

 

 

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