Ingredients

  • 300g all butter ready rolled puff pastry
  • 1 egg yolk
Crème pat
  • 500ml full fat milk
  • 5 egg yolks
  • 125g caster sugar
  • 50g cornflour
  • 1 tbs vanilla bean paste
  • 250ml double cream
To turn into crème legere
  • 500ml double cream whipped
To top
  • 750g raspberries
Glaze
  • 200g caster sugar
  • 50ml water
  • 400g raspberries crushed

Method

Pre heat the oven to 200c.

Cut the pastry into a 30cm x 20cm rectangle and pop onto a lined baking sheet. Score and edge 1 cm around the outside, dock all over the middle and brush with egg wash. Bake for 15 to 20 minutes.

To make the glaze put the sugar water and chopped raspberries into a pan, bring to the boil then simmer for 3 minutes, cool.

To make the creme pat heat the vanilla, milk and cream in a pan until warm, whisk in the sugar and eggs and then cornflour, gently heat in a pan until thickened. Cool. Fold into the whipped cream and pipe all over the pastry, top with raspberries and brush with glaze.

 

 

Ingredients

  • 300g all butter ready rolled puff pastry
  • 1 egg yolk
Crème pat
  • 500ml full fat milk
  • 5 egg yolks
  • 125g caster sugar
  • 50g cornflour
  • 1 tbs vanilla bean paste
  • 250ml double cream
To turn into crème legere
  • 500ml double cream whipped
To top
  • 750g raspberries
Glaze
  • 200g caster sugar
  • 50ml water
  • 400g raspberries crushed

Method

Pre heat the oven to 200c.

Cut the pastry into a 30cm x 20cm rectangle and pop onto a lined baking sheet. Score and edge 1 cm around the outside, dock all over the middle and brush with egg wash. Bake for 15 to 20 minutes.

To make the glaze put the sugar water and chopped raspberries into a pan, bring to the boil then simmer for 3 minutes, cool.

To make the creme pat heat the vanilla, milk and cream in a pan until warm, whisk in the sugar and eggs and then cornflour, gently heat in a pan until thickened. Cool. Fold into the whipped cream and pipe all over the pastry, top with raspberries and brush with glaze.