Prep Time
30 Minutes
Cook Time
140 Minutes
Makes
10
Ingredients
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8 Mission Original Super Soft Wraps
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For the cream
2 cups full cream milk, hot
3 egg yolks
⅓ cup sugar
¼ cup cornstarch
1 tsp vanilla extract
2 tbsp butter
300ml whipping cream
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For the garnishes
1 cup of berries of choice
4 tbsp maple syrup
1 cup icing sugar
1 tbsp melted butter
3 tbsp heavy cream
4 tbsp melted chocolate
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Instructions
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Step 1
To create the cream, in a medium saucepan whisk together the eggs, cornstarch, vanilla and sugar until light and fluffy, then stir in half of the hot milk.
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Step 2
Place the saucepan over medium heat and add the remaining milk. Whisk constantly, until thickened and slowly bring to a boil.
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Step 3
Remove from the heat and stir in the butter. Transfer to a bowl and cover with plastic wrap, place in the fridge and allow the mixture to chill for at least 2 hours.
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Step 4
Preheat the oven to 200°C and line a baking tray with baking paper.
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Step 5
Cut the Mission Original Super Soft wraps into even 2x4 inch rectangles. Place the rectangles on the tray and lightly spray them with cooking spray. Place another sheet of baking paper on top of the rectangles then layer with another baking tray to help ensure the wraps bake flat.
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Step 6
Bake in the oven for 10 minutes or until the rectangles are golden brown. Transfer to a wire rack and allow to cool completely.
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Step 7
In a medium mixing bowl, whip the whipping cream until a stiff peak forms.
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Step 8
Whip the chilled pastry cream to break it up and smooth it out.
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Step 9
Fold together the whipped cream and pastry cream, then transfer to a piping bag fitted with a large round tip.
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Step 10
To build, pipe small dollops of the pastry cream onto a rectangle, place another rectangle on top and pipe the same amount again. Then add one more layer of wrap and garnish with fresh berries, maple syrup or just icing.
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Step 11
Serve and enjoy!
