Jelly and Custard Cream Slice

Preparation Time: 2 hours + setting and cooling

Serves: 6
Difficulty: Tricky, but worth it

This recipe transforms a classic millefeuille into a very British treat with layers of jelly and custard. Prepare all elements in advance, then assemble just before serving.

Ingredients

All-Butter Puff Pastry

375g pack
Icing sugar: 2 tbsp

Berry Jelly

Frozen mixed berries: 500g
Golden caster sugar: 100g
Gelatine leaves: 6 (10g)

Icing

Icing sugar: 250g, sifted
Red or pink food colouring: a few drops

Custard Cream

Custard (150g pot)
Whipping cream: 200ml
Mascarpone: 125g
Vanilla paste or extract: 1 tsp
Icing sugar: 2 tbsp

Method

Prepare the Jelly Layer
- Soften the gelatine leaves by soaking them in cold water.
- In a pan, gently heat the berries, sugar, and 200ml water until the sugar dissolves, then bring to a boil for 2 minutes. Remove from heat and mash the mixture well using a potato masher.
- Strain through a sieve into a large measuring jug to make 500ml of berry juice.
- Squeeze excess water from the gelatine, then stir it into the warm berry juice until dissolved.
- Line a 22cm square tin with a double layer of clingfilm (brushing the inside with a little oil first makes it easier). Pour in the berry jelly and chill until set.
Bake the Pastry
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Roll out the puff pastry on a sheet of baking parchment to a 30 x 35cm rectangle.
- Dust with icing sugar, cover with another sheet of parchment, and place it on a flat baking sheet.
- Place another baking sheet on top, then weigh it down with small tins filled with baking beans or raw rice.
- Bake for 30 minutes, then check for browning. Continue baking for another 5 minutes if necessary until golden brown and crisp.
- Remove the pastry from the oven and carefully discard the weights, top tin, and parchment. Let it cool.
Cut the Pastry
- Once cool, cut the pastry into two neat 10 x 24cm rectangles and one 12 x 26cm rectangle using a sharp knife and ruler.
- Divide each 10 x 24cm rectangle into six smaller 10 x 4cm pieces.
Prepare the Icing
- Mix the icing sugar with approximately 2 1/2 tbsp water to make a thick, runny icing.
- Remove a few spoonfuls and mix with food colouring to achieve a deep pink hue. Transfer to a piping bag.
- Spread white icing over the 12 x 26cm pastry rectangle and pipe thin stripes of pink icing.
- Use a skewer or toothpick to drag lines through the icing at right angles to the pink stripes for a feathered effect.
- Refrigerate until set. Cover remaining pastry with clingfilm to maintain freshness.
Make the Custard Cream
- Whip the custard, cream, mascarpone, vanilla, and icing sugar until just firm enough to hold its shape.
- Spoon into a piping bag and chill until ready to assemble.
Assemble
- Carefully remove the jelly from the tin. Halve, then divide each half into six rectangles.
- Place a pastry piece on each jelly rectangle, flip, and peel off the clingfilm.
- Trim the edges of the iced pastry to 10 x 24cm, then divide it into six.
- Pipe custard cream over each jelly-topped pastry slice, stack into six sandwiches, and finish with an iced pastry top.