- Preheat the combi steam oven fan forced + steam 210˚
- Defrost puff pastry sheets. Divide each sheet into 9 equal squares. Pierce each square with a fork a few times and sprinkle some sugar over the top.
- Place on a baking paper lined tray and bake in preheated oven for 20 minutes, or until puffed and golden.
- Remove to cool, before assembly with cream.
- Place milk and cream in a medium saucepan and warm on low heat until steam is rising but do NOT boil. Remove from heat and let cool to warm.
- In a second saucepan, whisk egg yolks and sugar together until combined.
- Add flour and vanilla and whisk to combine.
- Add warm milk and cream mixture and place pot over low heat, whisking continuously until custard has thickened.
- Pour into a glass bowl, cover with plastic wrap and leave at room temperature for half hour, then refrigerate for 3 hours.
- Place cream in piping bag. Lay out 9 squares of puff pastry and cover each square with piped cream, leaving a small indent in the middle.
- Place a small amount of jam or fresh berries in indent and pipe a little extra cream on top.
- Top with remaining pastry squares and dust with a little icing sugar. Serve.
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