Creamy custard between puff pastry sheets with yummy icing on top.
We've been making this Aussie classic at Ferguson Plarre for nearly 100 years. It's made with real custard (no reconstituted powders), French-method puff pastry made to a 150 layer recipe and then very simply iced on top with a soft (but not runny) vanilla fondant icing. Minimum order quantity half a dozen (6).
- Serves 1 people
StorageStore in refrigeration below 5C
|Ave. Quantity per Serving||Ave. Quantity per 100g|