Vanilla
Raspberry
Napoleon
What you need
- 1 sheet butter puff pastry
- 2 tbsp gelatine powder
- 900g Pauls Double Thick Vanilla Custard
- 300ml cream, thickened
- 1 punnet raspberries, to garnish
- Icing sugar, to garnish
How To Make It
- Preheat oven to 180°C
- Cut butter puff pastry into half and place onto a lined baking tray. Cover with baking paper and another baking tray, bake for 10 minutes.
- Remove top layer of baking paper and tray, bake a further 10 minutes or until pastry is golden brown. Remove from oven and allow to cool completely.
- In the meantime, pour half a cup of boiling water into a medium sized bowl. Sprinkle with gelatine and whisk until dissolved. Allow to cool for 5 minutes, add quarter cup Pauls Double Thick Vanilla Custard and continue to whisk. Add remaining custard and cream whisking to combine.
- Place one sheet of pastry onto serving dish and cover with half the custard mixture. Top with remaining pastry and custard. Garnish with berries and dust with icing sugar. Serve.
Serves 6-8
