This looks so appealing, I can't wait to try it! However, it seems a bit beyond my skill level, so I have a few questions I hope you may answer.
1 - So the whole thing can be made ahead and left in refrigeration for a day or two? I see your note that it's easier to cut after a few days, and I'm thinking I can plan to wait if that'll make it less messy.
2 - If using the gelatine to set the custard, at what point should it be added?
3 - Do you have any thoughts on what other form of vanilla could be substituted for the vanilla bean paste in the custard? I'm sure the bean paste gives superior flavour and quality, but I doubt I can get my hands on some in the timeframe I have in mind.
4 - Should the pan be refrigerated between layers? Ie, I'll have the custard ready to pour when the puff pastry comes out, but then I'll need to get the cheesecake together so the pan will be left sitting on the counter for a while...or can I get both fillings ready ahead of the puff pastry, and let them sit until that's done?
5 - Is this skewer technique your own invention? If not, do you suppose there's video anywhere? I'm hesitant to try it for the first time on the slice itself. Might it be possible to practice with sugar dusted onto parchment paper?
Whether or not you can answer these questions, thanks for sharing this marvelous recipe!
Let me know if I miss anything as I have a habit of getting carried away and missing parts!
1. Definitely. I had a couple of leftover slices I'd left for others to claim that were left in the fridge for 2-3 days. They went unclaimed so I ate them and found them much easier to get the spoon through the pastry. Custard and cheesecake will keep for a while. The thing that deteriorates the quickest is the pastry as it eventually goes all soggy in the fridge. But on the slice, it makes it easier to deal with. I'd refrigerated mine overnight (approx 8 hours) and it required all my patience to cut. The sugar lattice especially is difficult to cut through. One way you can navigate this is by using scissors to cut through the top layer of sugar/pastry, then use a hot knife to slice through the rest.
2. I'd add the gelatine when adding the yolks. You could theoretically do it at any stage and the gelatine will stay liquidy when stirred over heat. An even simpler way would be to use gelatine leaves and stir that in once the milk is hot.
3. You could use vanilla essence/extract. As you said, the flavour won't be the same, but it will still work as a flavour enhancer as well as giving it a hint of vanilla. I rarely measure when using vanilla essence - I usually just use 1/2 a capful or so.
4. I didn't refrigerate between. It's usually a bad idea to put hot stuff in your fridge (it can facilitate bacteria growth throughout your fridge by reducing the temp inside). I baked the puff, had that ready on the bench while making the custard, poured the custard on top and then covered the tin with glad (plastic) wrap while preparing the cheesecake layer. You can let the custard cool a little and then put it in the fridge. It will begin to set as it cools to room temp. If you're adding gelatine, don't make them in advance. If the mixture sets before you have a chance to pour it you will go through hell trying to get smooth layers.
5. The skewer thing is a technique I've heard of before but never seen. It took me a lot of trial and error to get it (mainly it is very easy to underestimate how hot the skewer needs to be for this to work). You could practise beforehand but I'd suggest trying on a tray. If the skewer gets really hot it can ignite a flame when touched to the sugar and I'm not 100% certain that parchment paper could withstand it.
Whee, thank you for the reply! You didn't miss anything, and I'm feeling a lot more confident with the new information. Two more questions have occurred to me, though. First, by custard powder, do you mean something like Bird's? It's not used much here so I want to be sure. Second, did you make the lattice before or after refrigerating it overnight? I was assuming that it had to be made just prior to serving, ie after refrigerating.
Also, in your instructions for the lattice you've written to dust with caster sugar - but it looks like you used (and called for in the ingredients list) icing sugar?
Yes! Icing sugar, not caster! Thank you for pointing that out.
That Bird's stuff looks like the right thing. If it helps, I use Foster Clark's brand, which lists its ingredients as: "Cornflour (maize wheaten), sugar, salt, colours (102, 110), flavours". The exact content of the powder shouldn't matter too much as I add so many extra things to the custard the custard powder ends up acting just as a thickening agent with a little extra flavour.
I made the lattice after refrigerating overnight so that it's easy to get out of the pan. I think did the lattice, took photos, then popped it back in the fridge for later. The lattice did remain after refrigerating, but it's not as clear and distinct. It's best to do it soon before serving, but if you do it a few hours before it should last.
I would definitely make this again. Everyone loved it and it is pretty quick and easy to make in comparison to most desserts I do. I've had several requests to do so and my boyfriend has this on his list of favourite desserts ever (and keeps dropping hints for more). I usually wait a while before repeating stuff as I prefer to experiment with new stuff rather than revisiting something I've just made, but it's likely to make several more appearances in the future.
Belated thank you for your follow up comments! I finally made the slice this week for my birthday, although I had to make a series of last minute alterations so your recipe was more a guide for my chaos. I did find the vanilla bean paste, though, and it's lovely! I also found the skewer technique easier than I thought it would be, although I didn't do a full lattice (four roman numerals for my age instead).
Thanks again! Your post really caught my eye, and then my imagination, and I'm glad I could follow through on attempting it as a departure from my usual baking :)
1 - So the whole thing can be made ahead and left in refrigeration for a day or two? I see your note that it's easier to cut after a few days, and I'm thinking I can plan to wait if that'll make it less messy.
2 - If using the gelatine to set the custard, at what point should it be added?
3 - Do you have any thoughts on what other form of vanilla could be substituted for the vanilla bean paste in the custard? I'm sure the bean paste gives superior flavour and quality, but I doubt I can get my hands on some in the timeframe I have in mind.
4 - Should the pan be refrigerated between layers? Ie, I'll have the custard ready to pour when the puff pastry comes out, but then I'll need to get the cheesecake together so the pan will be left sitting on the counter for a while...or can I get both fillings ready ahead of the puff pastry, and let them sit until that's done?
5 - Is this skewer technique your own invention? If not, do you suppose there's video anywhere? I'm hesitant to try it for the first time on the slice itself. Might it be possible to practice with sugar dusted onto parchment paper?
Whether or not you can answer these questions, thanks for sharing this marvelous recipe!
Reply
1. Definitely. I had a couple of leftover slices I'd left for others to claim that were left in the fridge for 2-3 days. They went unclaimed so I ate them and found them much easier to get the spoon through the pastry. Custard and cheesecake will keep for a while. The thing that deteriorates the quickest is the pastry as it eventually goes all soggy in the fridge. But on the slice, it makes it easier to deal with. I'd refrigerated mine overnight (approx 8 hours) and it required all my patience to cut. The sugar lattice especially is difficult to cut through. One way you can navigate this is by using scissors to cut through the top layer of sugar/pastry, then use a hot knife to slice through the rest.
2. I'd add the gelatine when adding the yolks. You could theoretically do it at any stage and the gelatine will stay liquidy when stirred over heat. An even simpler way would be to use gelatine leaves and stir that in once the milk is hot.
3. You could use vanilla essence/extract. As you said, the flavour won't be the same, but it will still work as a flavour enhancer as well as giving it a hint of vanilla. I rarely measure when using vanilla essence - I usually just use 1/2 a capful or so.
4. I didn't refrigerate between. It's usually a bad idea to put hot stuff in your fridge (it can facilitate bacteria growth throughout your fridge by reducing the temp inside). I baked the puff, had that ready on the bench while making the custard, poured the custard on top and then covered the tin with glad (plastic) wrap while preparing the cheesecake layer. You can let the custard cool a little and then put it in the fridge. It will begin to set as it cools to room temp. If you're adding gelatine, don't make them in advance. If the mixture sets before you have a chance to pour it you will go through hell trying to get smooth layers.
5. The skewer thing is a technique I've heard of before but never seen. It took me a lot of trial and error to get it (mainly it is very easy to underestimate how hot the skewer needs to be for this to work). You could practise beforehand but I'd suggest trying on a tray. If the skewer gets really hot it can ignite a flame when touched to the sugar and I'm not 100% certain that parchment paper could withstand it.
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Also, would you make this again?
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That Bird's stuff looks like the right thing. If it helps, I use Foster Clark's brand, which lists its ingredients as: "Cornflour (maize wheaten), sugar, salt, colours (102, 110), flavours". The exact content of the powder shouldn't matter too much as I add so many extra things to the custard the custard powder ends up acting just as a thickening agent with a little extra flavour.
I made the lattice after refrigerating overnight so that it's easy to get out of the pan. I think did the lattice, took photos, then popped it back in the fridge for later. The lattice did remain after refrigerating, but it's not as clear and distinct. It's best to do it soon before serving, but if you do it a few hours before it should last.
I would definitely make this again. Everyone loved it and it is pretty quick and easy to make in comparison to most desserts I do. I've had several requests to do so and my boyfriend has this on his list of favourite desserts ever (and keeps dropping hints for more). I usually wait a while before repeating stuff as I prefer to experiment with new stuff rather than revisiting something I've just made, but it's likely to make several more appearances in the future.
Reply
Thanks again! Your post really caught my eye, and then my imagination, and I'm glad I could follow through on attempting it as a departure from my usual baking :)
Reply
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