- 500ml cream
- 15ml vanilla paste
- 6 egg yolks
- 100g castor sugar
- 40g corn flour
- 30ml flour
- 250g phyllo pastry, each sheet cut into 12 squares
- 100g butter, melted
- 250g raspberries
- 100g hazelnuts, roasted
Heat the cream and the vanilla paste in a heavy-based saucepan.
Beat the egg yolks and castor sugar together until light and fluffy and then add the corn flour and flour.
Slowly beat the hot cream into the egg mixture and then pour the whole lot back into the saucepan. Return to a low heat stirring continuously until the mixture thickens.
Heat gently for at least 10 minutes to cook the flour. Remove from the heat and cover with cling film touching the surface to prevent a skin from forming.
Allow to cool.
Brush each piece of pastry with melted butter and push them into a Le Creuset 12-cup bun tray, two layers per pocket.
Fill the pastry cases with the cooled custard and top with raspberries and hazelnuts.
Bake at 180°C for 10 – 15 minutes, or until the pastry is golden brown and cooked.