Layered pastry slices
1 roll puff pastry ( I prefer homemade pastry though)
For the pastry cream:
2 cups milk 6 egg yolks 1/2 cup sugar 1/3 cup cornflour 1 1/2 tsps vanilla essence 3 1/2 tablespoons butter
For the topping: 125ml cream 100g dark chocolate seasonal fruit
Preheat oven to 200 degrees celcius. Spray 2 biscuit trays with cooking spray.
Roll out pastry and cut equally into 3 rectangles. Place on baking trays and brush with beaten egg. Bake in preheated oven until puffed and golden. Remove from oven and allow to cool.
Make the pastry cream by heating the milk in the microwave until it starts to boil. In a saucepan, whisk the yolk together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk - this will temper, or warm, the yolks so they don't curdle. Whisking all the while slowly pour in the rest of the milk. Put the pan over medium heat and stir continuously until the mixture begins to boil. Keep stirring for 1 to 2 minutes. Remove pan from heat and stir in vanilla essence. Allow to stand for 5 minutes before adding butter a tablespoon at a time, stirring vigorously until mixture is smooth and silky. Press a piece of clingwrap against the surface of the cream, so as not to form a skin. Refrigerate until cold.
For chocolate topping, heat the cream and chocolate until chocolate has melted completely. Allow to cool down.
Place one rectangle of baked puff pastry on a cake plate. Spread with cold pastry cream. Then another layer of puff pastry, then pastry cream, end with the last layer of puff pastry. Spread with chocolate ganache and arrange seasonal fruit on top.