A bit of this, a bit of that
- 320g Ready-roll Puff Pastry
- 500g Onken Natural Set Yogurt
- 200g White Chocolate
- 150ml Double Cream
- 3 tbsp Icing Sugar
- 1 tbsp Tapioca Starch or Agar Powder
- 1/2 tsp Cardamom Powder (optional)
- A pinch of Saffron threads (optional)
- 100g Icing Sugar
- 25-50ml Milk
- 2-3 drops Yellow Food Colouring
- 1 First strain the yogurt. Place paper towels in a colander with a bowl underneath to catch the whey. Spoon the whole pot of yogurt into the paper towels. Add a weight to speed up the straining process. It will take around 2-3 hours. Once the yogurt is strained mix until smooth and set aside.
- 2 Add chunks of white chocolate to a microwave safe bowl with 50ml double cream and saffron threads. Microwave in 10 second bursts until the chocolate begins to melt slightly but not bubbling. Whilst it is warm, whisk together the chocolate and double cream and set aside. It should remain a thick yet spoonable consistency.
- 3 Whip the remaining double cream until forming soft peaks.
- 4 Fold the whipped cream, strained yogurt, chocolate, icing sugar, tapioca starch and cardamom powder together and mix gently until smooth.
- 5 Transfer to a piping bag with nozzle and refrigerate for 2-3 hours.
- 6 Prior to assembly, prepare the puff pastry. Pre-heat the oven to 190C.
- 7 Lay out the ready pastry sheet and roll until 1/2cm thick. Cut into equal 4"x2" rectangles using a sharp knife or pizza cutter. Pierce the pastry with a fork several times so the pastry does not rise as it bakes.
- 8 Place the rectangles on baking parchment in a baking tray. Place another piece of parchment on top and then lay another baking tray to create a weight on top of the pastry.
- 9 Bake for 10 minutes them remove the top baking tray and bake for a further 5-10 minutes or until golden-brown. If required, using a grater, grade the edges of the pastry until even in size. Set aside in groups of 3.
- 10 Place icing sugar in a bowl and add the milk bit by bit whisking until a thick paste forms.
- 11 Spoon some of the icing into a different bowl and add food colouring. Add the coloured icing to a piping bag with a very small hole.
- 12 Spread the thick white icing across one rectangle from each group of 3. Then pipe small equidistant lines of the colour icing across the rectangles. Before the icing sets, rake a toothpick across the lines to create a chevron pattern. Set aside.
- 13 When ready to assemble, take the filling out of the fridge just before using. Pipe dollops onto a pastry rectangle. Top this with another piece and repeat. Top with a rectangle that has been iced.
- 14 Alternatively, spread the filling onto the pastry without piping and assemble the same way.