- 2 x 3 cups milk
- 2 x 3 pumps vanilla paste
- 2 x 1tsp salt
- 2 x 3 egg yolks
- 2 x 1/2 cup sugar
- 2 x 1/3 cup corn starch
- 2 x 250g cake wheat flour
- 2 x 1/4 tsp salt
- 2 x 150ml water
- 2 x 250g butter - room temperature
- 1 cup icing sugar
- 400g blueberries
- 400g strawberries (keep 10 aside and chop the rest into desired shape)
Make the custard in 2 batches, to make sure you mix it properly. Therefore use the single quantity of the ingredients, then repeating.
Heat milk and vanilla in a small saucepan over med heat.
Whisk egg yolks and sugar together until pale, then add salt and corn starch.
Once bubbles start to form around the edge of the milk saucepan remove from the heat.
Slowly add 1/4 cup milk into egg mixture and whisk, then slowly add more until all the milk is mixed in.
Return to medium heat and whisk constantly until thick.
Strain through a sieve into a pan lined with cling wrap, cover and chill.
Preheat oven to 200 °C.
Mix flour, salt and water to make a dough then place into the fridge.
Roll out the dough and then place finely sliced butter on then fold and roll out.
Rotate dough and fold and roll then return to the fridge.
Roll out and fold and roll dough then return to the fridge.
Roll out the dough and cut into squares using cookie cutter then place on a lined baking tray (not too close together).
Bake for 10 min or golden brown, remove from heat and cool on rack.
Cut the cooled pastry in half, pipe on pastry cream in dollops and place berries between the layers. Keep on layering to form 3 layers in between.
Sprinkle with icing sugar and serve.