Steve White, head chef of The Ruperra Arms, Bassaleg, gives his take on a custard slice which has strawberry sauce and Belgium chocolate.
Ingredients
Cooked puff pastry square
Belgium milk chocolate
Fondant icing
Piping bag
Strawberry sauce
60g custard powder
500ml milk
100g caster sugar
strawberry to garnish
vanilla ice cream
Method
1. In a bowl melt your chocolate either in a microwave or a bowl with hot water underneath.
2. Cut your puff pastry square in half and coat one side with the Belgium chocolate place.
3. Place your fondant icing in the piping bag and feather it on the chocolate pastry half and chill in the fridge.
4. Boil the milk and dilute the custard powder with a little cold water and then add to milk.
5. When thickened place the sugar into the custard mix and pour on a cold tray to allow it to set.
6. To plate, cut the custard, chocolate puff pastry and normal puff pastry side to same size. Place the custard on the plain puff pastry side and then top with the chocolate layer.
7. Garnish with your vanilla ice cream, strawberry and drizzle with strawberry sauce.
The Ruperra Arms are hosting a Caribbean themed day on Saturday, May 27, from 12pm to 6pm. There will be Caribbean street food and music from a steel band.
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