There are many solutions available to you to help you advance, but these need some work. You might substitute 525g of fresh custard from the grocery store if you don’t have time to create the topping. 1 hour 30 minutes of hands-on time, in addition to chilling, cooling, rising, and setting. roughly 40 minutes for cooking. Makes 16

Ingredients:

FOR THE DOUGH

• 500g strong white flour, plus extra to dust

• 400g unsalted butter, chilled

• 50g caster sugar

• 25g dried skimmed milk powder

• 7g sachet dried fast-action yeast

• 2 medium eggs, beaten

FOR THE FILLING

• 1tbsp dried skimmed milk powder

• 400ml whole milk

• 1½tbsp instant espresso powder

• 5 medium egg yolks

• 100g caster sugar

• 2tbsp cornflour

• 2tsp vanilla bean paste TO FINISH, OPTIONAL

• 100g white chocolate, melted

1

Put the flour in a large bowl and, using your fingers, massage in 50g of the butter until the mixture resembles fine breadcrumbs. Add the yeast, sugar, milk powder, and 1/2 teaspoon of fine salt. To create a dough, stir in 225ml of warm water and the eggs. Pour the mixture onto a lightly dusted work surface and knead for 5 to 10 minutes, or until it is smooth and elastic. Return to the bowl, cover it, and give it 10 minutes to rest.

2

While waiting, baste or roll the remaining butter between two sheets of parchment paper into a roughly 20.5 cm square (about 1cm thick). To firm up, chill.

3

Roll out the rested dough to a rectangle that is approximately 25 x 45 cm, with the short edge closest to you. Re-flour the work surface. Fold the top half of the rectangle inward to cover the lower half with the flattened butter.

4

Once more, roll the dough into a rectangle about 25 x 40 cm, with the short edge closest to you. The bottom 1/3 of the dough is folded into the center, and the top 1/3 is folded down to cover the bottom 1/3. Place on a sizable baking sheet that has been lined with parchment paper, cover, and refrigerate for 20 minutes.

5

Repeat flouring (if required), rolling, folding, and chilling three more times, starting with the short edge that is closest to you each time. The finished pastry has layers thanks to this procedure.

6

The completed dough should be rolled out to a 35 cm square on a lightly dusted work surface. Return the prepared baking sheet, cover it, and refrigerate it for at least 20 minutes (up to 24hr). 7

Make the filler in the interim. Cook the milk powder for 2 minutes over medium heat, stirring and scraping the pan’s bottom as necessary, until it is just beginning to toast. Whisk in the milk and espresso powder after taking the mixture from the heat. Re-heat the mixture and cook it until it is just steaming, whisking occasionally.

8

Whisk together 3 of the yolks, the sugar, and the cornstarch in a sizable heatproof bowl. Whisk in the heated milk mixture gradually. Return to the pan and cook, whisking continuously, until thick over medium-high heat. Lay baking parchment or cling film immediately on the surface, remove from the heat, and whisk in the vanilla. Let cool fully.

9

The cold pastry should be cut into 16 squares, which should be placed on two baking pans with parchment paper, slightly spaced apart. Score each square with a small knife, being careful not to cut all the way through, leaving a 1 cm border. Leave exposed to rise for 45 minutes or until significantly puffed at a cold room temperature (see GH TIP).

10

Set the oven to mark 4 at 180°C (160°C fan). The remaining 2 yolks are whisked, and they are then used to glaze the pastry borders. Once golden brown, bake for 15 minutes. Remove from the oven, then use the back of a spoon to gently press the risen crust down into the borders. The cooled filling should be spooned in and, if necessary, leveled.

11

Once again, bake for 7 to 10 minutes, or until the filling is mostly set but still somewhat wobbly. Allow the sheets to totally cool.

12

Finish by drizzling the pastries with any remaining melted chocolate. Prior to serving, allow to set.

As per pantry (without chocolate) 400 calories, 8g protein, 24g fat (14g saturates), 37g carbohydrates (12g total sugars), and 1g fiber.

GET STARTED

Get ready for step 8’s conclusion one day in advance. Once chilled, chill the filling. Serve the finished dish after loosening the filling with a mixer. Alternately, complete step 9 by making pastries. Freeze for up to a month by stacking on lined sheets until solid, then placing in freezer-safe containers. Prepare the filling and finish the recipe before baking the pastries from frozen on prepared pans for 17–20 minutes.