Chef Paul Vocadlo,
Bistro Dansk
This divine wonder tastes just as good as it looks, thanks to a refined balance of fresh and rich flavours, with dense and light textures.
Ingredients
Puff Pastry Shell
2 cups water
3/4 cup unsalted butter
1 cup all purpose flour
1 cup eggs
Custard
1 Tbsp vanilla
5 cups milk
10 egg yolks
1 cup sugar
3/4 cup cornstarch
2 cups whipping cream
Chocolate Topping
1 cup icing sugar
3 Tbsp (heaping) cocoa powder
1/3 cup water
Garnish
1 cup fresh raspberries or strawberries
Method
Puff Pastry Shell
- In a pot over high heat boil water and butter until butter dissolves. Reduce heat to medium.
- Whisk in flour until texture is paste like. Slowly add eggs, mixing until well blended.
- Preheat oven to 375°F.
- Transfer mixture to pastry bag, squeeze a dozen equal mounds onto a cookie sheet spaced 2″ apart.
Custard
- In a saucepan over medium heat warm 3/4 cup milk, yolks, cornstarch and sugar. In a second saucepan warm remaining milk.
- While stirring gradually transfer the warm milk to the custard mixture until the custard thickens.
- Remove custard form heat, refrigerate overnight.
- Whip cream. Stir 4 Tbsp of whipped cream into custard. Reserve excess whipped cream.
Chocolate Topping
- Whisk together ingredients until thoroughly combined and desired consistency, thin with water as needed.
Assembly
- Halve each pastry shell horizontally.
- Fill each shell with cold custard. Use a pastry bag to pipe a layer of remaining whipped cream over custard.
- Place replace tops of pastry shells. Drizzle with chocolate topping. Garnish with additional whipped cream and berries.
Yields 12 servings
