This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Creme patisserie
Method
1.Preheat oven to hot,200°C. Line an oven tray with baking paper.
2.Cut twelve 8cm x 5cm rectangles from pastry. Place on tray. Sift icing sugar over. Chill for 30 minutes. Top with a sheet of baking paper, then a second oven tray. Bake for 8-10 minutes. Remove from oven. Remove tray and discard paper. Cool.
3.For the creme patisserie: Heat milk and vanilla on medium until almost boiling. In a medium bowl, whisk yolks and sugar until thick. Whisk in flour, then warmed milk mixture. Return to heat, whisking on low for 3-4 minutes. Simmer for 3 minutes. Remove from heat and whisk in chocolate, hazelnut and Baileys until combined. Cover with cling film and chill. Fold ¼ cup whipped cream through, then set aside.
4.Toss together strawberries and brown sugar. Cover and set aside.
5.Pipe filling over 8 pastry rectangles. Layer, finishing with the plain pastry rectangles. Dust with icing sugar and serve accompanied with strawberries.
Note
- Creme patisserie must be served the same day as hazelnut meal and Baileys affect consistency.
