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This beautiful french pastry is a visually appealing treat that has a mix of textures and a wonderful flavour.
Line a baking sheet with butter paper, separate the wonton sheet gently.
Place individual sheets on the paper, brush lightly with melted butter, dust a bit of icing sugar and bake at 200 degree Celsius for 2-3 minutes or till very light brown. Remove (gently) and cool on a rack.
Mix the sugar and egg yolks together in a glass bowl. Sift the flour and cornflour together and add to the egg mixture, use a whisk till it’s a smooth paste.
Bring the milk to a boil in a pan, remove as it is about to boil and add to the egg mix, keep whisking to cool it and to make sure it doesn’t curdle, if it does, then strain the whole custard once you have blended the milk with the eggs mix
Add the vanilla essence and pour the custard into another pan and cook over low heat till it comes to a boil, keep whisking constantly till it thickens.
Remove from the fire and blend in the Bailey’s if you plan to use any.
To assemble, place a baked wonton sheet on the serving plate, top lightly with the pastry cream, use a frosting spatula or the side of a wide knife to spread it.
Layer the second wonton sheet in your hand and place over the base, do this with four layers, sprinkle icing sugar over the top layer.
Top with a dollop of more pastry cream, dot with whole cherries and serve.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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