Description

Australia's Favourite Custard

Pauls makes the moment better. It's the dairy that's been turning everyday occasions into delicious ones since 1933. Pauls Double Thick French Vanilla Custard makes the moment sweeter. Enjoy it on its own, with your favourite dessert or try in our Vanilla Raspberry Napolean recipe.

Vanilla Raspberry Napoleon

What you need
1 sheet butter puff pastry
2 tbsp gelatine powder
900g Pauls Double Thick French Vanilla Custard
300ml thickened cream
1 punnet raspberries, to garnish
Icing sugar, to garnish

How to make it
1. Preheat oven to 180°C
2. Cut butter puff pastry in half and place onto a lined baking tray
3. Remove top layer of baking paper and tray, bake a further 10 minutes or until pastry is golden brown. Remove from oven and allow to cool completely.
4. In the meantime, pour half a cup of boiling water into a medium sized bowl. Sprinkle with gelatine and whisk until dissolved. Allow to cool for 5 minutes, add quarter cup Pauls Double Thick French Vanilla Custard and continue to whisk. Add remaining custard and cream, whisking to combine.
5. Place one sheet of pastry onto a serving dish and cover with half of the custard mixture. Top with remaining pastry and custard. Garnish with berries and dust with icing sugar. Serve.

Serves 6-8