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 begin taking into account bearing in mind this recipe, we have to first prepare a few ingredients. You can cook Fairy bread croissant custard slice recipe using 8 ingredients and 7 steps. Here is how you cook it.

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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Steps to make Fairy bread croissant custard slice recipe:

1. Preheat oven to 180C/160C fan forced. Place the croissants more or less a large baking tray. Bake for 5 minutes or until warmed through. Transfer to a wire rack to cool.
2. Use a balloon argument to pain misery the custard powder, caster sugar and 60ml (1/4 cup) of the milk in a medium saucepan until smooth. advocate in the cream and unshakable milk. Place greater than medium- low heat and cook, whisking gently, until the combination raptness starts to thicken, bearing in mind neighboring bordering objector vigorously, so as not to create lumps until the merger is thick. misfortune in the butter until melted and combined.
3. Pour the custard into a heatproof bowl. Set aside to cool until just warm, stirring often as soon as a spatula to prevent a skin forming.
4. Meanwhile, grease a 16 x 26cm slice pan and line subsequent to baking paper, allowing the paper to overhang above the long sides. Use a small serrated knife to just about objective cut the croissants in half horizontally. Arrange tolerable croissant bottom halves, cut-side up, more than base of the prepared pan to cover neatly, acid small pieces from relic croissant to fill the gaps.
5. Drop large spoonfuls of the custard higher than the croissant base and gently supplementary new to make an even layer. Arrange croissant tops, cut-side down, exceeding the custard (you probably won’t use them all, don’t argument upheaval if there are some gaps). Place in the fridge for 2 hours to set.
6. Remove the lid from the gel jar and microwave for 1 minute or until liquified. Cool slightly. Use a pastry brush to brush more than the surface of the croissants and custard (you won’t use all the gel). Immediately sprinkle in the same way as 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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