Kirsten Tibballs, renowned pastry chef and author, shares her recipe for a chocolate custard pastry stack, a show-stopping dessert that combines flaky puff pastry with a velvety chocolate custard and a smooth ganache topping. This recipe, featured in her latest cookbook, serves 8-10 people and requires about 45 minutes of active preparation plus chilling time.
Ingredients and Preparation
The base of the dessert is a simple puff pastry, which Tibballs recommends using store-bought for convenience. You'll need two sheets of frozen puff pastry, thawed, and a little flour for dusting. The chocolate custard filling calls for 500ml (2 cups) full-fat milk, 4 large egg yolks, 60g (1/4 cup) caster sugar, 30g (1/4 cup) cornflour, and 200g (7 oz) dark chocolate (70% cocoa), finely chopped. For the ganache glaze, you'll need 150ml (2/3 cup) thickened cream and 150g (5.3 oz) dark chocolate, also finely chopped.
According to Tibballs, the key to a light pastry is to keep the dough cold. “Puff pastry is all about temperature control; if it gets warm, the butter melts and you lose the layers,” she explains in the recipe notes.
Step-by-Step Method
Begin by preheating the oven to 200°C (400°F). Roll out each puff pastry sheet on a lightly floured surface to a 30cm x 20cm rectangle. Transfer to a baking tray lined with parchment, prick the pastry all over with a fork, and top with another tray to keep it flat. Bake for 15 minutes, then remove the top tray and bake for another 5-8 minutes until golden and crisp. Let cool completely.
To make the custard, heat the milk in a saucepan until just simmering. Meanwhile, whisk together egg yolks, sugar, and cornflour in a bowl until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly, then return to the saucepan. Cook over medium heat, stirring, until the custard thickens and comes to a boil. Remove from heat, add the chopped dark chocolate, and stir until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
Assembly and Glaze
To assemble, cut each pastry sheet into three equal rectangles (you'll have six total). Place one rectangle on a serving plate, spread a layer of chocolate custard (about 3-4 tablespoons), and repeat with four more layers, ending with a pastry piece on top. Reserve the remaining custard for serving.
For the ganache, heat the cream in a small saucepan until hot but not boiling. Pour over the chopped chocolate in a bowl, let sit 2 minutes, then stir until smooth. Let cool slightly until thick enough to pour. Pour the ganache over the top of the stack, allowing it to drip down the sides. Refrigerate for at least 30 minutes to set.
Serve chilled, with extra custard on the side if desired. Tibballs suggests garnishing with fresh berries or edible flowers for color.
Tips and Variations
The stack can be made a day ahead and stored in the refrigerator. If you prefer a lighter texture, you can fold in a cup of whipped cream to the custard after it has cooled. For a dairy-free version, use coconut milk and dairy-free chocolate.
Tibballs notes that the recipe is forgiving: “Don't worry if the pastry cracks; the ganache hides imperfections beautifully.”
