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A twist of a french baking classic.
2 tbsp 1883 Vanilla syrup
25cl milk
200g whipped cream
30g flour
25g clarified butter
25g granulated sugar
70g caster sugar
1 vanilla sprig
1 knob of butter
2 egg yolks
Puff paste oven-ready: 12 or 15 rectangles
To make the custard: Clear the egg yolks with the sugar.
Add the flour.
Boil the milk with the vanilla split lengthwise.
Pour the hot milk on the device by whipping.
Heat back up and whip until thickening.
Bring to the boil for one minute, ensure liquid is constantly stirred.
Remove from the the heat, put a knob of butter and let cool the cream in the fridge.
Then add the whipped cream to the 1883 Vanilla syrup.