Ingredients for approx. 6 pieces:
For the custard:
400 ml milk
1 sachet vanilla custard powder
60 g sugar
1 sachet vanilla sugar
125 ml whipped cream
1 sachet cream stiffener
1-2 tbsp amaretto
Also:
1 roll of puff pastry (from the chiller cabinet, 270 g)
200 g blueberries
a few Amarettini
Icing sugar for dusting
Preparation:
1. For the pudding, mix 100 ml milk with pudding powder. Bring the remaining milk to the boil with the sugar and vanilla sugar. Stir in the pudding powder and bring to the boil while stiring. Allow the pudding to cool, stirring occasionally to prevent from forming a skin.
2. In the meantime, unroll the puff pastry and cut in half crosswise. Line a baking tray with baking parchment. Place one puff pastry square on top. Place the second puff pastry sheet on top, staggered. Place a baking dish (approx. 20 cm diameter) in the middle to weigh it down. Bake in a preheated oven at 220°C (fan oven: 200°C, gas mark 3-4) for about 12-15 minutes. Remove the baking tin and leave the base to cool.
3. Whip the cream until stiff, adding the cream stiffener. Stir in the amaretto. Stir the pudding thoroughly. Fold in the cream. Pour the custard onto the puff pastry base.
4. Sort out the blueberries. Place on top of the custard and serve immediately sprinkled with amarettini and icing sugar.
Preparation time approx. 40 minutes + cooling time
Nutritional values per piece approx.:
Calories: 381
Joule: 1590
Protein: 5,3 g
Fat: 22,3 g
Carbohydrates: 39 g
(FoodCentrale by ddp images)
