Vanilla Cream (Créme Patissiére)
2 dl milk or cream
2 egg yolks
1 1/2 tbsp. Corn flour
1 tbsp. Caster sugar
1/2 vanilla stick
2 defrosted puff pastry dough
5dl hard whipped cream
3 tbsps. Apple mousse
2 tbsps. Blackcurrant jelly
Icing (made of icing sugar, water and squeeze of lemon juice)
50g chocolate, melted for decoration
- Cut a long line into the vanilla stick and bring it up to boil with the milk together with the sugar. Use stainless steel pot. Mix in the egg yolks and corn flour. Simmer on a low heat under constant mixing. Do not let it boil anymore. When it is thick enough remove the vanilla stick and cool the cream down completely in the fridge.
- Bake the pastry layers. Preheat your oven to 200° C. Roll out the puff pastry dough into an elongated rectangle the thickness of a thin piece of cardboard. With a sharp knife, cut the dough into 2 or 3 equally-sized pieces. (Depending on how many layers you would like to have).
- Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork. Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes.
- Bake the dough, in batches if necessary, about 10-15 minutes, or until the dough is golden brown. The weights and top layer of parchment paper pan may be removed the last five or so minutes of baking to help color the dough if necessary.
- Transfer the dough to racks to cool completely.
- When the bottoms have cooled down, spread a thin layer of apple mousse and a thin layer of vanilla cream.
- Top with a thick layer of whipped cream.
- Spread the top layer of the cake with black currant jelly and finally top with icing and decorate with stripes of chocolate then run a line in opposite direction with a tooth pick to get the ’’brackets’’ look on top.