1-2TBInstant Coffee Granulesdepending on your prefrence
8Egg Yolks
¾cupCaster Sugar
½cupCornflour( Cornstarch )
5TBButtercoarsely chopped
1tVanilla Essence
GLAZE:
½cupChocolateDark or Plain ( good quality, broken into pieces )
2TBButter
Instructions
Pre-heat oven to 240 deg C (450 deg F) – line two baking sheets with baking paper
Roll out the Puff Pastry and place on the prepared baking sheets – bake 10 minutes or until puffed and light brown – remove from oven and let cool completely – flatten with your hand and cut both baked pastries to the same size – keep aside
Meanwhile, heat the Milk and Coffee until boiling point – remove from heat
Beat together the Egg Yolks, Sugar and Cornflour in a medium bowl until well combined
Add the Egg Yolk mixture to the (slightly cooled) Milk/Coffee mixture and place back on a medium heat – stir continuously until the custard boils and thickens – remove from heat – whisk in Butter and Vanilla
Cover surface of custard with plastic wrap – refrigerate until firm
Spread the firm Custard over one baked piece of Puff Pastry (puffed side up) – top custard with the remaining baked piece of Puff Pastry (puffed side down) – press down gently
GLAZE:
Melt together the Dark Chocolate and Butter until smooth – pour over pastry – refrigerate until set and cut into slices (about 2 hours)
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.