classic vanilla bars
Did you eat the pudding? Egg custard often pops up in our memories of desserts we’ve eaten. When we started looking for similar foods, we noticed that custard is quite similar to the custard we liked… The name comes from the fact that custard is a delicious dessert that always hits the mark, no matter what it’s called.
Temperatures are rising and you’re wondering how to make ice cream without an ice cream maker? With this recipe for frozen yoghurt bars, I have a solution for you: put the creamy fruit yoghurt and whipped cream mixture in the freezer and cover it with the fruit muesli. Get delicious and refreshing snack bars for kids!I used Grillon d’Or fruit muesli for this recipe.
- + 9 to 12 people
- +40 minutes of activity
- More than 3 hours of inactivity
INGREDIENTS:
- °1 package (16 oz) store-bought puff pastry, 2 sheets, thawed
- °1 1/2 full cup milk
- ° 1 1 /2 cup cream
- ° 1/2 cup water
- ° 2/3 cup powdered or very fine sugar
- ° 1/3 cup all-purpose flour
- ° 1/4 cup (1/2 cube) unsalted butter, diced
- °6 beaten egg yolk
- °2 teaspoons vanilla extract
- °icing sugar to taste
METHOD:
Preheat the oven to 350° and line two baking trays with baking paper. Then line a 23 x 33 cm baking tin with baking paper, leaving 2-3 cm of space. Inch border on both sides.
Unroll the puff pastry sheets and place them on a baking tray lined with parchment paper. Carefully prick all of the dough with a fork, without piercing the bottom.
Optional: Line each sheet of puff pastry with parchment paper, then cover with another baking sheet to act as a weight to keep the puff pastry from puffing up.
Place the sheets in the oven and bake for 20-22 minutes or until golden brown.Allow to cool completely after removing from the oven.
Optional: Using a serrated knife, trim the edges of the puff pastry to fit a 9″ x 13″ pan. Place
puff pastry sheet in a medium saucepan, combine milk, heavy cream, butter, vanilla and sugar over medium-high heat and cook until small bubbles form around the edge of the pan before bubbling. Boil. Whisk together the flour and water until smooth, then stir in the hot milk mixture and remove the saucepan from the heat.
Pour some of the hot milk mixture into the beaten yolks to stiffen them, then, while the pan is off the heat, beat the yolks into the mixture until well combined.
Place the pan back on the stove and bring to a boil. Cook, stirring constantly, for 30 to 60 seconds or until cream thickens.
Pour the cream over the puff pastry in a 22 x 33 cm pan and then cover with a second sheet of puff pastry. (Cut the edges to match the panel.) Press lightly so that the dough sticks.
Place the pan in the fridge until the cream sets. 3-4 hours.
Ready to serve, dust with icing sugar, cut into slices and serve.
Have fun!
