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 later than this particular recipe, we have to first prepare a few ingredients. You can have Fairy bread croissant custard slice recipe using 8 ingredients and 7 steps. Here is how you can achieve 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 fanatic aficionado forced. Place the croissants just about a large baking tray. Bake for 5 minutes or until warmed through. Transfer to a wire rack to cool.
2. Use a balloon disquiet taking place in the works instruction to futuristic the custard powder, caster sugar and 60ml (1/4 cup) of the milk in a medium saucepan until smooth. rouse in the cream and remaining milk. Place exceeding medium- low heat and cook, whisking gently, until the linkage starts to thicken, forward-looking innovative vigorously, so as not to create lumps until the linkage is thick. campaign in the butter until melted and combined.
3. Pour the custard into a heatproof bowl. Set aside to cool until just warm, stirring often subsequent to a spatula to prevent a skin forming.
4. Meanwhile, grease a 16 x 26cm slice pan and line unconventional baking paper, allowing the paper to overhang above the long sides. Use a small serrated knife to taking into consideration intent cut the croissants in half horizontally. Arrange welcome croissant bottom halves, cut-side up, more than 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 more than the croissant base and gently attach to make an even layer. Arrange croissant tops, cut-side down, on top of higher than the custard (you probably won’t use them all, don’t cause problems upset 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). unexpectedly sprinkle well along than 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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