Vanilla Slices

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Take the puff pastry out of the fridge about 10 minutes before processing. Remove from the package, unroll and place on a baking tray on paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Remove from the oven, place on a cake rack and allow to cool

2. 2

   Meanwhile wash and clean the rhubarb and cut it into small pieces. Boil up the nectar and sugar. Stir 1 1/2 tsp. starch and 2 tbsp. water until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute while stirring. Add rhubarb, bring to the boil and simmer for 2-3 minutes. Remove from the heat and pour into a bowl

3. 3

   Cut the puff pastry in half crosswise. Place one half on a board. Cut the second puff pastry sheet into 8 pieces of the same size (approx. 6 x 10 cm). Fold a piece of aluminium foil (approx. 90 cm long) several times lengthwise so that it is approx. 6 cm high. Place an aluminium rail around the puff pastry sheet as a stable frame

4. 4

   Stir 50 g starch and 125 ml milk until smooth. Whisk the egg yolks. Bring the remaining milk, cream, brown sugar and vanilla extract to the boil in a large saucepan. Remove from the heat, first stir in the starch, then the egg yolks. Put back on the stove, bring to the boil while stirring, let simmer for 1 minute. Remove from the stove

5. 5

   Spread the cream on the puff pastry base in an aluminium frame, smooth it down. Place the puff pastry pieces close together. Chill for about 3 hours. Remove from the fridge. Dust with icing sugar. Cut into 8 pre-set pieces. Arrange on a board with some rhubarb. Add the rest of the rhubarb in a small bowl

6. 6

   Waiting time about 3 3/4 hours. Per cut approx. 2050 kJ, 490 kcal. E 7 g, F 30 g, KH 47 g

Nutrition Facts

KCAL
490 kcal

CARBS
47 g

FATS
30 g

PROTEINS
7 g