Ingredients

• 60g Egg Yolk
• 500g Puff Pastry
• 50g Icing Sugar
• 1 tablespoon Water
• 250g Strawberries
• 30g Sugar
• 20g Cornflour
• 250g Whole Milk
• 450g Whipping Cream
• 1 teaspoon Vanilla Extract
• 200g Sugar Paste
• ¼ teaspoon Pink Food Colouring

Tools

• Spatula
• Oven
• Parchment paper
• Cooling rack
• Plastic wrap
• Rolling pin
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Large mixing bowl
• Lightly floured surface
• Piping bag
• Small bowl
• Medium bowl
• Piping bag
• Cutting board

Method

1. Line 3 clean baking tray with parchment paper
2. Make a cardboard template measuring approx. 11cm x 6cm
3. Attach the Creaming Beater
4. Add egg yolk, sugar and cornflour to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Mix with splashguard fitted until combined - 30 sec, Speed 1
7. Add whole milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
8. Mix with splashguard fitted until combined - 30 sec, Stir 1
9. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
10. Strain mixture into large mixing bowl through a sieve
11. Cover with plastic wrap
12. Chill in fridge until completely cool
13. Pre-heat oven - 200°C
14. Place puff pastry on a clean lightly floured surface
15. Roll out until 2mm thick
16. Cut into 3 equal pieces
17. Transfer shaped dough to 3 baking tray
18. Pierce the dough all over with a fork
19. Cover with parchment paper
20. Place another large baking tray on top
21. Bake until golden brown - 25 min, 200°C
22. Turn out onto cooling rack and let cool
23. Remove the chilled cream from the fridge
24. Clean Cooking Chef bowl
25. Attach the Whisk
26. Add whipping cream to the Cooking Chef XL Bowl
27. Mix with splashguard fitted until soft peaks form - 1 min 30 sec, Speed Max
28. Transfer content of large mixing bowl to Cooking Chef XL Bowl
29. Mix with splashguard fitted until thickened - 1 min, Speed 5
30. Then add icing sugar to the Cooking Chef XL Bowl
31. Mix with splashguard fitted - 20 sec, Speed 3
32. Mix with splashguard fitted until stiff peaks form - 1 min 20 sec, Speed 5
33. Transfer cream to piping bag
34. Chill in fridge until needed
35. Retrieve the cooked, cooled pastry
36. Cut into rectangles then set aside
37. Clean Cooking Chef bowl
38. Attach the Creaming Beater
39. Add sugar paste to the Cooking Chef XL Bowl
40. Cook with splashguard fitted until melted - 5 min, 35°C, Speed 1
41. Then add water to the Cooking Chef XL Bowl
42. Cook with splashguard fitted - 3 min, 35°C, Speed Min
43. Transfer one quarter of icing to small bowl
44. Transfer the rest of icing to medium bowl
45. Add pink food colouring to the small bowl
46. Stir until combined
47. Transfer content of small bowl to piping bag then set aside
48. Take 5 pastry rectangles which will form the top of each slice
49. Place pastry on cutting board
50. Using a right-angled spatula, spread a layer of white fondant over each rectangle
51. Pipe icing onto pastry
52. Use the tip of a knife or a cocktail stick to drag parallel lines in one direction
53. Repeat the next line in the opposite direction to create the feathered effect
54. Let rest until set
55. Retrieve the piping bag from the fridge
56. Take a plain pastry rectangle
57. Pipe some of the cream onto pastry
58. Top with some of the strawberry slices
59. Place another pastry rectangle on top
60. Pipe another layer of the cream
61. Top with strawberries
62. Finish with the iced pastry layer
63. Repeat the process to assemble the remaining slices
64. Serve

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