Ingredients
• Cooking oil spray, to grease
• 2 sheets store-bought frozen ready-rolled puff pastry, partially thawed
• 100g white chocolate, melted
• 2 cups milk
• 1 cup thickened cream 75g unsalted butter
• 2 tsp vanilla extract with seeds
• 150g caster sugar
• 8 egg yolks
• 65g cornflour
• 1⁄2 cup water
• 1 cup (300g) white fondant icing
• 75g good-quality dark chocolate, melted
Method
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Preheat oven to 180°C. Grease a 20cm square cake tin with cooking oil spray. Line base and sides with baking paper. Put each sheet of puff pastry between 2 pieces of non-stick baking paper, then sandwich between 2 flat oven trays. Bake for 25 minutes or until pastry is deep golden. Cool completely on a wire rack, then brush 1 side of each with melted white chocolate. Cut sheets to fit into prepared tin and put 1 sheet in base, chocolate-side up.
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Put milk, cream, butter and vanilla in a medium saucepan and bring to a simmer over a medium heat. Meanwhile, put sugar, yolks and cornflour in a bowl and whisk until light and creamy. Stir in water. Pour in hot milk mixture, stirring well, then return mixture to saucepan over a medium heat and bring to the boil, whisking constantly until a thick custard forms.
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Pour hot custard mixture over pastry and spread to flatten, then put second pastry square on top, chocolate side down. Allow to cool, then cover and refrigerate for at least 3 hours or overnight, or until firm.
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Put fondant icing in a large heatproof bowl over a saucepan of barely-simmering water for 5 minutes or until warmed and spreadable. Working quickly, spread over top of slice using a warm palette knife. Put dark chocolate in a small zip-lock bag and snip corner tip. While fondant is still warm, drizzle chocolate in evenly spaced lines, then run a toothpick through lines in parallel direction to create a feather effect. Set aside for 10 minutes or until firm. Slice into 12 rectangles. Serve.
