CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Fruits |
|
Superchefs |
1 |
Servings |
INGREDIENTS
9 |
oz |
Puff pastry |
|
|
Little flour |
1 |
|
Egg yolk |
1/2 |
pt |
Milk |
1 |
|
Vanilla pod |
1/2 |
|
Orange, zest of |
2 |
|
Yolks |
2 |
oz |
Caster sugar |
1 |
oz |
Plain flour |
|
|
Selection of seasonal |
|
|
fruits strawberries |
|
|
raspberries |
|
|
blueberries etc |
2 |
T |
Orange liquor |
|
|
Mint to garnish |
|
|
Icing sugar to dust |
INSTRUCTIONS
Roll out the pastry. Cut the sheet into quarters and mark each quarter
with the egg yolk. Bake at 180C until well risen and golden brown.
Boil the milk with the vanilla and zest. Mix the yolks, sugar and
flour together. Pour on the milk. Whisk, pour the mixture back into
the pan and boil for 1 minute until thickened. Cut the pastry quarters
in half, add a dollop of the orange mixture. Add a selection of
fruits. Lace with liquor and garnish with mint and icing sugar.
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