I must say, this is easy to make because we didn't have to make the puff pastry! We scored the puff pastry from Phoon Huat, it's called Pampas Puff Pastry Sheet. Incidentally, we also discovered that a very HUGE Phoon Huat just opened at Buona Vista MRT.
Recipe source here.
Ingredients
Instructions
1. Remove box of pastry from freeze and wait for it to loosen (maybe half hour). Remove 1 sheet of pastry and put the rest back into the freezer. Cut sheet into half
2. Place baking sheet on a baking tray and place the pastry sheets on it, they should be at least 1 inch apart from each other
3. Bake the puff pastry according to instructions on the box. Watch the baking occaionally, the pastry should be golden brown. Pastry can burn easily.
4. While baking, warm the milk over double boiler till hot, gradually add flour n sugar and whisk well continuously. Add in egg yolk gradually, keep whisking. Add essence n condense milk.
(We didn't have a double boiler, so we set up something which looks like this.)
5. Remove from heat when mixture thickens into a custard form and put the bowl of custard over a bowl of ice water to maintain texture of the custard
6. After the baked pastry cooled, spread the custard on one pastry sheet then placed diced mango on top of custard. Place the second puff sheet on top and serve.
Side note: The taste is superb after a few hours of refrigerating. :)
Taste Test
The strudel tasted nice but a little too custardy when served immediately. However, after refrigerating overnight, the taste of the mango and custard were deliciously mixed together!! :) Worth a bake again!
Recipe source here.
Ingredients
- 220ml milk
- 1 tbsp all purpose flour, sifted together with 1tbsp corn flour
- 35g sugar
- 2.5 egg yolk
- Few drops of vanilla essence (maybe 3-5 drops)
- 1 tbsp condense milk
- Diced mangos (about 2 medium sized mangos)
Instructions
1. Remove box of pastry from freeze and wait for it to loosen (maybe half hour). Remove 1 sheet of pastry and put the rest back into the freezer. Cut sheet into half
2. Place baking sheet on a baking tray and place the pastry sheets on it, they should be at least 1 inch apart from each other
3. Bake the puff pastry according to instructions on the box. Watch the baking occaionally, the pastry should be golden brown. Pastry can burn easily.
4. While baking, warm the milk over double boiler till hot, gradually add flour n sugar and whisk well continuously. Add in egg yolk gradually, keep whisking. Add essence n condense milk.
(We didn't have a double boiler, so we set up something which looks like this.)
5. Remove from heat when mixture thickens into a custard form and put the bowl of custard over a bowl of ice water to maintain texture of the custard
6. After the baked pastry cooled, spread the custard on one pastry sheet then placed diced mango on top of custard. Place the second puff sheet on top and serve.
Side note: The taste is superb after a few hours of refrigerating. :)
Taste Test
The strudel tasted nice but a little too custardy when served immediately. However, after refrigerating overnight, the taste of the mango and custard were deliciously mixed together!! :) Worth a bake again!