2 sheets butter puff pastry, 30cm x 30cm
7 free-range eggs, size 7 (you will need 6 yolks plus 1 separate yolk and 1 white (keep the remaining egg whites for another use))
750ml full fat milk
2 teaspoons Heilala vanilla paste
3 teaspoons matcha green tea powder
5 sprigs rosemary, about 10cm in length
60g Edmonds custard powder or cornflour
150g caster sugar
50g butter, chilled, diced
1 tablespoon glucose (optional: it will make the icing extra glossy)
200g icing sugar
1 teaspoon Heilala vanilla essence

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1.Heat the oven to 180°C.
2.Cut one pastry square into three equal rectangles.
3.Beat 1 egg yolk until smooth and use to brush each piece of pastry.
4.Stack all three rectangles on top of each other in alignment. Repeat for the other pastry square.
5.You will have two rectangles of three layers each.
6.Bake for 20 minutes until puffed and dark golden on top.
7.Turn the oven off and flip the pastry rectangles upside down to cool with the door ajar.
8.Heat the milk with the vanilla paste and matcha green tea powder until steaming, then remove from heat.
9.Add the rosemary and allow to steep for 4-5 minutes, then discard the rosemary sprigs.
10.Put 6 egg yolks, the custard powder and caster sugar in a large stainless bowl.
11.Beat with an electric beater until pale and creamy.
12.Add a quarter of the warm milk to the whipped egg yolks and combine thoroughly.
13.Pour this mixture back into the pot of warmed milk.
14.Return the pot to a medium heat and bring to a simmer while beating continuously.
15.Once thick lava-like bubbles begin to emerge, continue beating for 1 minute then remove from heat.
16.Add the butter and beat vigorously until it is fully incorporated.
17.Cover with plastic wrap to prevent skin and allow to cool.
18.Put 1 egg white, the glucose (if using) and the vanilla essence into a separate large bowl.
19.Beat with an electric beater until foamy, then gradually add the icing sugar while beating continuously to form a bright white, glossy icing.
20.Cover with plastic wrap until ready to use.
21.Remove the cooled pastry rectangles from the oven and cut into quarters using a bread knife, pressing gently to avoid crushing the pastry.
22.Put the custard into a piping bag with a fine tip and pipe custard into all the recesses and pockets in the pastry.
23.Glaze each square with the icing.

Food styling, recipes & photography David Neville

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