Ingredients

• 300g Puff Pastry
• 150g Icing Sugar
• 50g Dark Chocolate
• 80g Egg Yolk
• 80g Caster Sugar
• 40g Plain Flour
• 500ml Milk
• 1 teaspoon Vanilla Extract
• 2 tablespoons Water

Tools

• Oven
• Parchment paper
• Whisk
• Microwave
• Plastic wrap
• Rolling pin
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Medium bowl
• Lightly floured surface
• Piping bag
• Small bowl
• Heatproof bowl
• Piping bag
• Cutting board

Method

1. Line a clean baking tray with parchment paper
2. Attach the Creaming Beater
3. Add egg yolk, caster sugar and plain flour to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Mix with splashguard fitted until combined - 30 sec, Speed 1
6. Then add milk and vanilla extract to the Cooking Chef XL Bowl
7. Mix with splashguard fitted until combined - 30 sec, Speed Min
8. Cook with splashguard fitted until creamy - 7 min, 85°C, Speed Min
9. Pour cream into medium bowl
10. Cover with plastic wrap
11. Chill in fridge until completely cool
12. Pre-heat oven - 200°C
13. Place puff pastry on a clean lightly floured surface
14. Roll out until 2mm thick
15. Cut into rectangles
16. Transfer pastry to baking tray
17. Pierce each dough piece all over with fork
18. Cover with parchment paper
19. Place another baking tray on top to prevent the pastry puffing too much
20. Bake until golden brown - 15 min, 200°C
21. Remove from oven and let cool
22. Retrieve the cream from the fridge and remove the plastic wrap
23. Transfer cream to piping bag
24. Refrigerate in fridge until needed
25. Add icing sugar and water to a clean small bowl
26. Mix until combined then set aside
27. Add dark chocolate to a clean heatproof bowl
28. Microwave until melted while stirring occasionally
29. Transfer chocolate to piping bag then set aside
30. Place pastry on cutting board
31. Add icing to pastry
32. Pipe chocolate onto pastry
33. Use a cocktail stick to drag lines in one direction, lengthways
34. Drag lines in the opposite direction to create the feathered effect
35. Repeat the same with the rest of pastry rectangles
36. Let rest until set
37. Take two of the plain pastry rectangles
38. Retrieve the piping bag from the fridge
39. Pipe some of the cream onto pastry
40. Place another pastry rectangle on top
41. Pipe another layer of crème patisserie on top
42. Top with the iced layer of pastry
43. Repeat the process to assemble the remaining slices
44. Serve

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