Rough Puff Pastry (see Recipe)
Custard (see recipe)
2 tbsp ground almonds
50g dark chocolate chips
25g pecan nuts, chopped, plus a few extra for sprinkling
2 tsp icing sugar
Line a baking tray with baking parchment. Roll the pastry then turn so one of the longest sides is towards you, and imagine you’re going to fold it in half like closing a book. Mix the custard with the ground almonds.
Spread the custard mixture over one half of the pastry, then scatter over the chocolate chips and chopped pistachios. Fold the other half of the pastry over the top. Cut into 6 strips, so each one has the fold at one end. Gently twist each strip a few times – this bit can be messy! Space the twists on the prepared tray, then put in the freezer for 30 minutes. Preheat the oven to 220°C.
Egg wash the twists.
Sift the icing sugar over the twists and scatter with a few more chopped pecans. Bake for 15-20 minutes until golden and crisp.
570ml/1 pint milk
55ml/2fl oz single cream
½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Bring the milk, cream and vanilla to simmering point slowly over a low heat.
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Rough Puff Pasty Ingredients
250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about 150ml cold water
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.