Vanilla slices with rhubarb sauce

AUTHOR
Cassandra Brock
DIFFICULTY
not easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 1 pack of (270 g) fresh puff pastry (42 x 24 cm; refrigerated shelf, e.g. from Aunt Fanny)
  • 300 g Rhubarb
  • 1⁄4 l Rhubarb nectar
  • 2-4 Tbsp Sugar
  • 1 TEASPOON + 50 g cornstarch
  • 400 ml milk, 6 egg yolks
  • 350 g Whipped cream
  • 125 g demerara sugar
  • 1 TABLESPOON arôme de vanille liquide
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Let the puff pastry rest at room temperature for about 10 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Remove the dough from the package, unroll it and place it on a baking tray with the baking paper.

  2. 2

    Bake in a hot oven for about 15 minutes. Remove and let cool on a cake rack.

  3. 3

    Meanwhile, for the rhubarb sauce, clean, wash and cut the rhubarb into small pieces. Boil up the rhubarb nectar and 2 tablespoons of sugar. Stir 1 tsp. starch and 1 tbsp. water until smooth. Stir into the boiling nectar and simmer for about 1 minute while stirring.

  4. 4

    Add the rhubarb pieces, bring to the boil again and continue cooking for 2-3 minutes. Sweeten if necessary, then let cool off.

  5. 5

    Cut the baked puff pastry sheet in half crosswise. Place one half on a board. Fold a piece of aluminium foil (at least 90 cm long) several times lengthwise to form a strip about 6 cm high. Place aluminium strips around the puff pastry sheet as a stable frame.

  6. 6

    Cut the second puff pastry sheet into 8 equally sized pieces (approx. 6 x 10 cm).

  7. 7

    For the vanilla cream, stir 50 g starch and 1⁄8 l milk until smooth. Whisk the egg yolks. Bring the remaining milk, cream and brown sugar to the boil in a large saucepan. Remove from the heat, first stir in the starch, then the egg yolks.

  8. 8

    Place back on the stove, bring to the boil while stirring and simmer for 1 minute. Season to taste with vanilla flavouring. Remove from the heat.

  9. 9

    Spread the cream on the puff pastry in the aluminium frame and smooth it down. Place the puff pastry pieces close together. Leave to cool, chill for about 3 hours.

  10. 10

    Take it out of the fridge and dust it thickly with icing sugar. Cut along the puff pastry pieces into 8 slices. Add the rhubarb sauce.

Nutrition Facts

KCAL
500 kcal
CARBS
47 g
FATS
30 g
PROTEINS
7 g