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Chocolate and raspberry pastry stack
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Prep Time:
170 minutes
Cook Time:
50 minutes
Total Time:
220 minutes
Dessert emergency? Keep this pastry in the freezer for a quick and easy sweet treat.
Ingredients:
  • 257.50 gm milk
  • 3 egg yolks
  • 70.95 gm caster sugar
  • 20.00 gm cornflour
  • 20.00 gm cocoa powder, sifted
  • 20.00 ml creme de cacao liqueur (optional)
  • 2 sheets frozen ready-rolled puff pastry, partially thawed, halved
  • 250g fresh raspberries
  • 12.00 gm icing sugar mixture
Instructions:
  • In a saucepan, gently heat the milk over medium-low heat while stirring constantly for about 10 minutes until it's nearly simmering (do not let it boil).
  • With an electric mixer, whisk together egg yolks, sugar, cornflour, and cocoa powder until pale and creamy. Slowly mix in hot milk. Transfer mixture to a clean saucepan. Cook over medium-low heat for 10 minutes, stirring constantly with a wooden spoon, until it boils and thickens. Remove from heat, add liqueur if desired, then cover the surface with plastic wrap. Allow it to cool for 20 minutes, then refrigerate for 1 to 2 hours until chilled.
  • Preheat the oven to 200°C/180°C fan-forced and line 2 baking trays with baking paper. Arrange pastry pieces 5cm apart on the trays and top with another sheet of baking paper. Place a second tray on top to flatten. Bake for 20 minutes, then flip pastry and trays and bake for an additional 5 to 10 minutes until golden and crisp. Remove trays and transfer pastry to a wire rack to cool completely.
  • In a bowl, crush half of the raspberries with a fork until nearly smooth. Place one piece of pastry on a large plate. Spread one-third of the milk mixture over the pastry. Spoon one-third of the crushed raspberries on top. Repeat layering with pastry, milk mixture, and crushed raspberries, ending with pastry. Generously dust the pastry with three-quarters of the icing sugar. Top with the remaining raspberries and dust with the rest of the icing sugar. Serve and enjoy!

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