1pk all butter puff pastry (I might try and make my own one day- when I’m retired!)
Tin Carnation caramel (or dulce la leche)
1 1/2 tbsp caster sugar plus extra for sprinkling
1tsp vanilla paste
75mk double cream whipped until thick
Egg wash (an egg beaten with a little water)
Makes 12 round danish
What to do
Preheat oven to 200deg C (non fan 220deg C)
Roll out the pastry to about 5mm thickness.
Using a 9cm cookie cutter cut out rounds and transfer to a greased baking tray.
With a 5cm cookie cutter make indents in the centre, taking care not to cut all the way the through. This will be the part that gets removed for the filling. Brush the rounds with the eggwash and Bake for 15-18mins until puffed up and golden, remove from oven and allow to cool.
They are supposed to uniform and flat but mine turned out a bit wonky!
Whilst the pastry is cooking start the custard by heating the milk and vanilla paste gently until nearly boiling.
Mix the egg yolk with sugar in a bowl until pale and fluffy. Add the cornflour and ensure its blended –it may help to add a drop of cold milk
Add the hot milk to the egg, sugar & cornflour mix slowly, stirring continuously. Return the whole lot to the pan and heat gently whilst stirring until it thickens to almost a paste. Transfer to a shallow dish and cover with baking parchment/ greaseproof paper. Allow to cool completely. Once cool whisk in double cream.
With a sharp pointy knife remove the centres of the pastry.
Fill first with a tsp or so of the caramel then top with the custard until up to the top and smooth off.
Sprinkle caster sugar overt he surface and using a blow torch caramelise the sugar or put under a hot grill for a few minutes. Be careful as the pastry catches quite easily
Leave to cool for a few minutes then pop then into the fridge for at least 15mins to allow the custard to chill. it ends up warming whilst caramelising the sugar.
But if like me you may just want to devour one straight away!