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Type of cooking:
Preparation time: 30 minutes
Cooking time: 8 minutes
Ingredients (for 8 people) :Method: Preheat the oven to 200°C. Roll the pastry out thinly and trim to a rectangle 15 x 30cm. Cut into two 7.5cm-wide strips, then cut each strip into 3 pieces, each 7.5 x 10cm.
Arrange slightly spaced apart on a wetted baking sheet then chill for 30 minutes.
Bake the pastries for 5-8 minutes until well risen and golden brown. Loosen the bases then transfer to a wire rack to cool completely.
Meanwhile, lightly whisk the egg yolks and sugar together until pale and creamy. Sift in the flour and cornflour and mix until smooth.
Pour the milk into a saucepan, bring just to the boil then gradually whisk into the egg yolk mixture until smooth. Pour into the saucepan and bring to the boil over a medium heat, whisking continuously until very thick and smooth. Mix in the vanilla.
Take off the heat, transfer to a bowl and cover the surface closely with a piece of wetted non-stick paper, leave to cool then transfer to the fridge.
When ready to serve, split each pastry in half, spoon the crème patissière over the base of each one and top with the raspberries. Add the pastry tops, dust lightly with sifted icing sugar and transfer to serving plates.