Ingredients

• 1 Jus-Rol™ Puff pastry ready rolled sheet
• 10ml milk   [for brushing]
• 250g raspberries
• 2tbsp caster sugar
• 300ml custard
• 400ml double cream

Equipment required

• Baking Sheet
• Sharp knife
• Electric Mixer
• Wire rack
• Bowl
• Saucepan

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Make Pithiviers Gateau
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  How to Make Pithiviers Gateau

  1. Divide a block of thawed Jus-Rol™ Frozen Puff pastry into 2 equal halves and roll out each large enough to cut out a 20 cm/8″ disc from each. Spread almond filling on one disc – leaving a border all round of approx. 2 cm/just under 1″.
  2. With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact. Brush border with beaten egg white.
  3. Place second pastry disc over base pastry and filling and press edges firmly together.
  4. With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
  5. Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
  6. Finally brush the top with beaten egg white before baking.
• How to Make Twisted Corner Pastry Cases
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  How to Make Twisted Corner Pastry Cases

  1. Take a Jus-Rol™ Frozen Puff pastry 5″ square – thawed and fold it in half diagonally.
  2. With a sharp knife make two cuts from the folded edge towards the point, and parallel to the sides, BUT leave the point intact.
  3. Open out the pastry square and brush borders with beaten egg.
  4. Lift the border on one side and bring it over the middle of the pastry.
  5. Lay it on the centre section of pastry and press lightly down but leave corners open and twisted.
  6. Repeat with opposite border as shown.
  7. You should end up with two opposite twisted corners and the border all round. Prick centre and egg wash the borders before baking.