In The Oven

So this is one if the most complex things I’ve made there are a lot of fast steps. But it’s really easy despite the amount of steps.

First the pastry cream

2 cups almond milk
5 egg yolks
6 to 8 tablespoons sugar
3 tablespoons flour
3 tablespoons corn starch
1 vanilla bean

In a sauce pan heat up almond milk and vanilla bean pod, that has been cut in half, to mild boil.

While that is heating up mix the yolks, sugar, flour and corn starch in a separate bowl with a spatula or spoon until its all a solid colour.
scrape out the insides of warm vanilla beans with a spoon and stir in with the almond milk, discarding the pods.

This step I ask for help!
Get your helper to slowly pour the hot almond milk into your egg mixture while you’re whisking the egg mixture.

Next strain the solution back into the pan on medium heat and whisk until thick.

About 3 minutes.

Next transfer to a bowl and cover by lightly pressing cling film to the surface of the pastry cream. Put in the fridge while you do everything else.

Next step:

If you make home made puff pastry good on you! I haven’t been brave enough for that long task.

I just bought some frozen puff pastry and used three squares of it.
Preheat oven to 400F

Defrost the squares

And roll all three into same length of rectangle between two pieces of floured parchment, mine were around 12 inches.

Bake one at a time with parchment on top and under sandwiched between two pans; bake for 20 mins and remove the top pan bake for a few more min to brown up the squashed puff pastry.

While one puff pastry is in the oven mix the icing and melt the chocolate

1 egg white, room temperature
1 teaspoons lemon juice
1 1/2 cups powdered sugar

Mix together egg white, lemon juice and sugar in a small bowl

Melt some bitter sweet chocolate in a double boiler.

Now when one hot puff pastry comes out of the oven work fast! Put on a wire rack, pour icing mixture over top and spread evenly, then quickly add lines of chocolate and strike though the icing and chocolate with a tip of a knife.

After baking and cooling the other two pieces of puff pastry glob on and spread out half of the pastry cream on the bottom piece, stick to it the center piece and glob on and spread out the rest of the pastry cream. The next and almost final step add the top that’s decorated with the icing and chocolate.

Next cool in the fridge for 20-60 minutes, then slice off rough edges. Cut into slices and serve it up.

I made these from joyofbaking

If I make these again I’ll for sure get a 9×9 pan, I only have an 8×8 pan and I use it most times when 9×9 is called for with no problems. But the base of the bar is slightly thicker and softer than I’d want it to be.

Bottom Layer:
1/2 cup (1 stick) (113 grams) vegan earth balance margarine
1/4 cup (50 grams) granulated sugar
1/3 cup (30 grams) unsweetened cocoa powder
4 tablespoons egg whites beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (unsweetened)
FILLING:
1/4 cup (56 grams) unsalted vegan earth balance margarine melted
3 tablespoons soy milk
5 tablespoons vanilla custard powder (Bird’s)
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar
TOPPING:
4 ounces (115 grams) semisweet vegan chocolate chips
1 tablespoon (14 grams) unsalted vegan earth balance margarine
( baking directions from joyofbaking.com)
Cooking spray a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the (margarine). Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, and coconut.Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the (margarine). Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and (margarine). Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.