Ingredients
| 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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Instructions
| 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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