In this video, I present a unique recipe that tastes much better than any other cake while retaining the nutty flavor of the best ice cream. An absolute treat for all ice cream lovers and baking enthusiasts – this recipe should be at the top of your list!
Ingredient:
flour:
500 ml (2 cups) water
100g (3½ oz) butter
pinch
400 g (3⅓ cups) all-purpose flour
7-8 eggs
Cream:
120 g (¾ cup + 1 tablespoon) chocolate pudding powder
700 ml (2¾ cups + 3 tablespoons) milk
200 g (7 oz) chocolate
7 tablespoons honey
250g (8¾ oz) butter
Cream:
500 ml (2 cups) 30% heavy cream
powdered sugar for sprinkling
Use a baking pan with a diameter of 33cm x 30cm.
Instruct
Step 1
Preheat oven to 200°C (400°F) with the racks in the top and bottom third positions and line the two baking trays with a non-stick baking sheet. Divide the puff pastry into two equal parts. Sprinkle granulated sugar over work surface and roll each pastry into a rectangle measuring 23 cm x 33 cm (9 inches x 13 inches). Transfer to prepared baking tray and bake, turning halfway, until puffed and deep golden brown, about 35 minutes. It’s cool to be on wired stands.
Step 2
Whisk together ¾ cup granulated sugar, cornstarch, and salt in a medium saucepan. Whisk the milk and egg yolks in a glass measuring cup. Put the milk mixture in a saucepan along with 42g of butter. Cook over medium heat until mixture boils. Let boil for 1 minute. Remove pastry cream from heat.
Step 3
Strain the pastry cream through a fine sieve into a bowl. Cover with cling film, press directly onto the surface of the pastry cream to avoid crust formation. Refrigerate until chilled, at least 2 hours or up to 2 days.
Place the remaining butter in the bowl of a stand mixer fitted with a stirrer. Beat on medium speed until smooth. Reduce speed to low and add vanilla bean and cooled pastry cream, ½ cup each. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
Step 4
Place a rectangle of puff pastry on a cutting board and spread the pastry cream mixture over it. Top with second puff pastry rectangle and press lightly to stick. Cover loosely and refrigerate for at least 1 hour or up to 8 hours. To serve, cut with a serrated knife into 7.5 cm (3 in) squares. Sugar dust freezes (confectionery).
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