Jelly and Custard Slices

 

As I still have a bit of a way to go before completing my Bake Off challenge, I decided to tackle three bakes in one day this weekend. This is the first, my signature custard slice. This is fairly close to the traditional custard slice, but features a layer of raspberry jelly in the centre. 

The way I made this is slightly different to usual and actually worked really well as it overcame the usual challenge of trying to cut it without the custard running out. Despite the amount of cornflour in the creme patisserie to keep it stable, the final texture is smooth and not rubbery thanks to the butter stirred through. This is a bit of a baking challenge but a good introduction into the world of custard slices and millefeuille.

Recipe - Makes 8 

For the rough puff pastry: 

• 110g plain flour
• 110g strong white flour
• 150g butter, diced
• 160ml water 

For the Jelly: 

• 80g raspberries  
• 40g granulated sugar
• 120ml water
• 1.5 gelatine leaves 

For the custard: 

• 3 egg yolks
• 300ml whole milk
• 50g caster sugar
• 30g cornflour
• 20g butter 
• 1/2 tsp vanilla extract 

Make the pastry by mixing the flour and salt in a bowl. Add the butter and roughly rub in, leaving large pieces. Add the water and mix to bring to a soft dough. Turn out onto a lightly floured surface and roll out to a rectangle three times as long as it is wide. Fold the top third down and bottom third up. Wrap in clingfilm and chill for 1 hour.

Meanwhile, make the jelly by soaking the gelatine in a bowl of cold water for 5 minutes. Heat the raspberries, sugar and water in a pan and simmer for 3 minutes or until syrupy. Squeeze the excess liquid from the gelatine and stir into the raspberry syrup. Pour through a sieve into a jug, then pour into a 6inch square tin lined with clingfilm and chill to set. 

Continue with the pastry by rolling out on a lightly floured work surface to four times as long as it is wide. Fold each shorter edge towards the centre then in half like a book. Wrap and chill for 30 minutes. Repeat three more times, turning the pastry 90 degrees each time and chilling for 30 minutes in between.

In between pastry turns, prepare the custard by heating the milk and vanilla in a pan to just simmering. Whisk the egg yolks, caster sugar and cornflour to combined then slowly pour in the milk whilst whisking. Return to the pan and whisk over a medium heat to thickened. Remove from the heat and stir in the butter then pour into a bowl. Press a piece of clingfilm on the surface and leave to cool. Once cooled, remove the jelly carefully from the tin and line it with another piece of cling film. Spread half of the custard onto the base, top with the square of jelly, then spread over the remaining custard. Chill until set and needed. 

Roll out the pastry to a large rectangle 20cm x 30cm. Lift onto a baking tray lined with baking paper. Chill for 30 minutes. Preheat the oven to 220C. Prick with a fork and bake for 20 minutes with a tray on top or until browned and crisp. Remove and transfer to a wire rack to cool. 

Once the pastry has cooled, cut out 16 rectangles that are 7cm x 3.5cm in size. Remove the jelly and custard from the fridge and, using a wet knife, trim the edges then cut into 8 pieces the same size as the pastry. Carefully lift a piece of the set jelly and custard onto one of the puff pastry pieces and top with another pastry pieces. Repeat with each until you have 8 sandwiches, then dust with icing sugar as desired before serving.