Vanilla slices with rhubarb sauce

Name: Vanilla slices with rhubarb sauce
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 pack of (270 g) fresh puff pastry (42 x 24 cm; refrigerated shelf, e.g. from Aunt Fanny); 300 g Rhubarb; 1⁄4 l Rhubarb nectar; 2-4 Tbsp Sugar; 1 TEASPOON + 50 g cornstarch; 400 ml milk, 6 egg yolks; 350 g Whipped cream; 125 g demerara sugar; 1 TABLESPOON arôme de vanille liquide; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
not easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 pack of (270 g) fresh puff pastry (42 x 24 cm; refrigerated shelf, e.g. from Aunt Fanny)
300 g Rhubarb
1⁄4 l Rhubarb nectar
2-4 Tbsp Sugar
1 TEASPOON + 50 g cornstarch
400 ml milk, 6 egg yolks
350 g Whipped cream
125 g demerara sugar
1 TABLESPOON arôme de vanille liquide
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Let the puff pastry rest at room temperature for about 10 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Remove the dough from the package, unroll it and place it on a baking tray with the baking paper.
2
Bake in a hot oven for about 15 minutes. Remove and let cool on a cake rack.
3
Meanwhile, for the rhubarb sauce, clean, wash and cut the rhubarb into small pieces. Boil up the rhubarb nectar and 2 tablespoons of sugar. Stir 1 tsp. starch and 1 tbsp. water until smooth. Stir into the boiling nectar and simmer for about 1 minute while stirring.
4
Add the rhubarb pieces, bring to the boil again and continue cooking for 2-3 minutes. Sweeten if necessary, then let cool off.
5
Cut the baked puff pastry sheet in half crosswise. Place one half on a board. Fold a piece of aluminium foil (at least 90 cm long) several times lengthwise to form a strip about 6 cm high. Place aluminium strips around the puff pastry sheet as a stable frame.
6
Cut the second puff pastry sheet into 8 equally sized pieces (approx. 6 x 10 cm).
7
For the vanilla cream, stir 50 g starch and 1⁄8 l milk until smooth. Whisk the egg yolks. Bring the remaining milk, cream and brown sugar to the boil in a large saucepan. Remove from the heat, first stir in the starch, then the egg yolks.
8
Place back on the stove, bring to the boil while stirring and simmer for 1 minute. Season to taste with vanilla flavouring. Remove from the heat.
9
Spread the cream on the puff pastry in the aluminium frame and smooth it down. Place the puff pastry pieces close together. Leave to cool, chill for about 3 hours.
10
Take it out of the fridge and dust it thickly with icing sugar. Cut along the puff pastry pieces into 8 slices. Add the rhubarb sauce.