Ingredients

Method

For the crème filling, combine the milk, butter, half the sugar and vanilla in a saucepan and bring to the boil.

In the meantime, whisk remaining sugar, corn flour, cocoa powder and egg yolks.

Once milk is boiling, pour a small amount into the egg mixture.

Stir well and then add the egg mixture to the milk and cook until thickened.

Take off the heat and mix in the chocolate, gently stir until the chocolate is melted.

Transfer into a bowl and set aside covered in clingfilm until fully cooled.

To finish the crème, work the mixture with a whisk to soften and smoothen.

Fold the whipped crème fraîche into the cooled crème base.

Fill into a piping bag. Refrigerate until ready to use.

For the puff pastry, preheat the oven to 160°C.

Place pastry pieces on a baking paper, lined tray and cover with another piece of baking paper and weigh it down with a second tray (or other) to stop the pastry from puffing up too much. Bake until light and golden, approximately 15 minutes.

Remove the top tray weight and paper and dust each piece with icing sugar.

Return to the oven until the pastry is caramelized. For an extra dimension sprinkle some additional icing sugar and caramelize further under the grill.

Cool completely.

To assemble: Place a piece of the pastry onto a serving plate and pipe on crème. Add a few pieces of strawberry and pistachio. Cover with pastry and repeat for the next layer and top with third pastry.

Description

Create At Home: Lindt Excellence Strawberry|chocolate Crème Slice

View Full Recipe