Masterclass
Custard slices
SKILL Rough puff pastry
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RECIPE AND FOOD STYLING: GLYNIS MCGUINNESS. PHOTOGRAPHS: CRAIG ROBERTSON. STYLING: JENNY IGGLEDEN. FOOD STYLING: GREGOR MCMASTER, LINZI BRECHIN
Making your own rough puf pastry is easier than you might think. And the results are impressive – and delicious!
Glynis McGuinness Food Editor
Light, buttery rough puf pastry is made in layers and used in everything from jam turnovers and Eccles cakes to sausage rolls and meat pies. Here, it’s sandwiched with a confectioner’s custard and fnished with a smart icing efect. We’ll show you how! MAKES 8 READY IN 1HR 30 MINS PLUS 1HR 30 MINS CHILLING PRICE PER SLICE 24p 125g plain flour, plus 10g for the custard 85g butter, at room temperature 2 large egg yolks 40g caster sugar 200ml whole milk 15g cornflour Few drops vanilla extract 150g icing sugar Few drops pink food colouring
Perfect with a cuppa
1 Sift the four and ¼ level tsp salt into a large bowl. Cut the butter into 1cm cubes and stir into the four. Add 5tbsp chilled water and mix with a round-bladed knife MARCH 2014 | ASDA.COM/MAGAZINE | 41