• Prep Time 320 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Puff Pastry
  • 420g All Purpose Flour
  • 85g Anchor Butter (clarified)
  • 165g Water
  • 8g Salt
  • 250g Anchor Butter Sheet
  • Vanilla Custard
  • 180g Anchor UHT Milk
  • 50g Anchor Whipping Cream
  • 5g Vanilla Essence
  • 60g Egg Yolks
  • 60g Sugar
  • 25g Cornstarch
  • 15g Anchor Unsalted Butter


    Puff Pastry
  1. Mix all dough ingredients together into a smooth dough (Do not overmix)
  2. Press down the dough to a rectangular, cover and chill overnight
  3. Wrap the dough with 250g of Anchor Butter Sheet
  4. Apply 2 x single turn and rest for 1 hour in the freezer
  5. Repeat step 4 two more times, resting 1 hour in between
  6. After the final lamination, rest the dough again for 1 hour
  7. Roll out the dough sheet to 3mm thickness and rest overnight in the chiller
  8. Cut out into desired shapes
  9. Bake at 200C in a deck oven, or 170C in a convection ovenfor 18-20 minutes or until well risen and golden brown
  10. Vanilla Custard
  11. In a pot, warm up Anchor UHT Milk and Anchor Whipping Cream
  12. In a bowl, mix vanilla essence, egg yolks, sugar and cornstarch together until forms a paste
  13. When milk mixture is warm and starts to bubble, temper to egg yolk mixture. Whisk while adding milk to egg yolk mixture
  14. Return back to pot and cook until thickened
  15. Remove from heat and stir in Anchor Unsalted Butter
  16. Transfer to a clean bowl and cover with cling film

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