Decadent custard slices made with hazelnut Nutella, coffee-infused custard, and topped with white and coffee icing.
For the Puff Pastry
2 sheets puff pastry
120g Nutella
Custard:
500ml milk
250ml cream
100ml castor sugar
4 eggs
30ml corn flour
45ml cake flour
2.5ml coffee
Pinch of salt
80ml butter
White Icing
250ml icing sugar
45ml cream
Water (quantity not specified)
Coffee Icing:
125ml icing sugar
15ml cacao powder
30ml espresso coffee
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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