Fairy bread croissant custard slice recipe

Fairy bread meets custard slice in this easy no-bake slice that uses ready-made croissants in place of pastry.

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To get started taking into consideration this recipe, we have to prepare a few ingredients. You can cook Fairy bread croissant custard slice recipe using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fairy bread croissant custard slice recipe:

1. 16 Coles Bakery Mini Croissants
2. 70g (1/2 cup) custard powder
3. 70g (1/3 cup) caster sugar
4. 375ml (1 1/2 cups) milk
5. 300ml thickened cream
6. 40g butter, chopped
7. 110g jar summer fruits gel (see note)
8. Hundreds and thousands, to sprinkle

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Instructions to make Fairy bread croissant custard slice recipe:

1. Preheat oven to 180C/160C member forced. Place the croissants all but a large baking tray. Bake for 5 minutes or until warmed through. Transfer to a wire rack to cool.
2. Use a balloon mix going on to suffering the custard powder, caster sugar and 60ml (1/4 cup) of the milk in a medium saucepan until smooth. disturb in the cream and enduring surviving milk. Place higher than medium- low heat and cook, whisking gently, until the blend starts to thicken, afterward later adjacent blend occurring vigorously, so as not to create lumps until the bond sticking together is thick. have an effect on in the butter until melted and combined.
3. Pour the custard into a heatproof bowl. Set aside to cool until just warm, stirring often similar to a spatula to prevent a skin forming.
4. Meanwhile, grease a 16 x 26cm slice pan and line gone baking paper, allowing the paper to overhang above the long sides. Use a small serrated knife to deliberately intentionally cut the croissants in half horizontally. Arrange allowable croissant bottom halves, cut-side up, on top of base of the prepared pan to cover neatly, sharp small pieces from survival holdover croissant to fill the gaps.
5. Drop large spoonfuls of the custard higher than the croissant base and gently press forward to make an even layer. Arrange croissant tops, cut-side down, higher than the custard (you probably won’t use them all, don’t commotion if there are some gaps). Place in the fridge for 2 hours to set.
6. cut off surgically cut off surgically remove the lid from the gel jar and microwave for 1 minute or until liquified. Cool slightly. Use a pastry brush to brush over the surface of the croissants and custard (you won’t use all the gel). rudely gruffly sprinkle following hundreds and thousands. Place in the fridge for 10 minutes to set.
7. Use the baking paper to transfer the slice to a chopping board. Cut into squares to serve.

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