Bake 4-8 rectangles of pastry of equal size. To Make the Cream: Heat milk. Combine sugar, cornflour, salt. Gradually stir in hot milk. Cook gently, stirring until mixture thickens. Boil for 1 min. Beat eggs and yolks slightly, add a little hot mixture. Stirring pour into saucepan cook until just boiling. Remove, stir in vanilla. Cover with waxed paper. Set aside to cool. Beat whipped cream into cooled mixture. Refrigerate if needed. Spread cream between layers of pastry. Chill overnight. Top with chocolate ganache or icing sugar.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 576 (56%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 31g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 360.2mg||111 %|
|Sodium 14419.8mg||497 %|
|Potassium 529.1mg||14 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 87.4g|
|Protein 24.5g||35 %|
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Calories per serving: 1032
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