ingredients :<\/p>\n
<\/p>\n
White Chocolate Dough Cream<\/p>\n
85 g (3 oz) chop white chocolate<\/p>\n
250 ml sugar<\/p>\n
45 ml (3 tsp) un-bleached flour<\/p>\n
45 ml (3 tablespoons) cornstarch<\/p>\n
3 eggs<\/p>\n
500 ml hot milk<\/p>\n
5 ml (1 teaspoon) vanilla extract<\/p>\n
puff pastry<\/p>\n
2 rolls, 200g each of store-bought puff pastry, thawed<\/p>\n
15 ml (1 tablespoon) sugar<\/p>\n
375 ml (1 1\/2 cups) fresh strawberries, cut into wedges (or cranberries)<\/p>\n
cream<\/p>\n
310 ml (1 1\/4 cup) cream 35%<\/p>\n
1\/4 cup (60 ml) sugar<\/p>\n
1\/2 teaspoon (2.5 ml) vanilla extract<\/p>\n
icing<\/p>\n
1\/4 cup (60 ml) powdered sugar<\/p>\n
5 ml (1 teaspoon) of water<\/p>\n
\u00bd cup (125 ml) room temperature seedless strawberry (or raspberry) jam, preferably<\/p>\n
* Preparation :<\/p>\n
custard<\/p>\n
Put the chocolate in a bowl. For reservations.<\/p>\n
In a saucepan, mix sugar with flour and cornstarch. Adding eggs & beat to mix is smooth and fluffy. Gradually adding milk when stirring. Bring the mixture to a boil over medium heat, whisking constantly, making sure to scrape the bottom and sides of the pan well. Cook on low heat for a minute. Pour over the chocolate and add the vanilla. Mix or whisk until the chocolate is melted. Put plastic wrap directly on the hot cream. Leave it to cool and put it in the fridge until the cream cools.<\/p>\n
puff pastry<\/p>\n
Place the grill in the middle of the oven. Heat the oven to 200\u00b0C (400\u00b0F). Line a 43 by 30 cm (17 by 12 inch) baking dish with parchment paper.<\/p>\n
On a floured work surface, roll dough into two 12 by 8 inch (30 by 20 cm) rectangles. Sprinkle the dough with sugar and press gently with the roller to make a sugar stick. Put the dough on the baking tray. Cover with parchment paper and place a second baking sheet on it to prevent the dough from rolling. Bake for 20 minutes or until pastry is golden. Remove the baking sheet and the top butter paper and let it cool on a wire rack.<\/p>\n
cream<\/p>\n
In bowl, beat cream, sugar, & vanilla to stiff peaks form. Reserving in refrigerator.<\/p>\n
icing<\/p>\n
In a bowl, mix sugar and water. Stored in small, airtight plastic bag.<\/p>\n
holographic<\/p>\n
Using a long knife, divide a rectangle of dough in half horizontally. Keep these two pastas.<\/p>\n
Put the entire dough on the serving plate. Spread the pastry cream on it. Add half of the strawberries and press them into the dough cream. Apply reserved paste. Spread the whipped cream and the rest of the strawberries. Cover it with the last reserved dough and spread the jam on it.<\/p>\n
Cut off one end of the plastic bag. Using the decorating mixture, draw straight, parallel lines the width of the milvie on the jam, then cut with a knife to form marbled patterns.<\/p>\n
Chill for two hours.<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
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