C O O K I N G
C O R N E R
Ingredients:
1- For the custard
60ml fresh lemon juice (about 1–2
lemons)
2 tsp finely grated lemon zest
69g sugar
4 egg yolks
3 tbsp salted butter
2- For the pastry
Feel free to use store bought puff
pastry sheets, you’ll need about 4
sheets.
4 tbsp sugar & fresh strawberries,
cleaned and halved
Directions:
1- Make the custard:
1. Combine all the ingredients in a
double boiler (or in a metal bowl over a
pot of simmering water). Heat while
stirring constantly until mixture
thickens.
2. Pour into a heat proof bowl and
refrigerate until cold.
2- Crisp the puff pastry sheets:
1. Make sure the sheets are still relatively
frozen, not too soft to handle.
2. Take your pan and place it on the hot
plate, turn the hot plate to relatively low
heat.
3. Place a sheet of dough into the pan
and cover with a lid. Watch the dough so
it doesn’t burn. When one side is
sufficiently golden brown, flip the sheet
and cover again. Repeat this process
with every sheet.
4. Once your pastry sheets are cooked to
your liking and set aside, sprinkle some
sugar into your pan while it’s on low
heat and let it melt. Place one sheet into
the melted sugar for 30 seconds, coating
it in caramel.
5. Assemble your dessert! Use your
imagination when layering the custard,
strawberries and pastry. Leave the one
caramelised pastry sheet for the top
layer.
IT Magazine / June Issue
14