Cheshire Cat Tails
Make this Walt Disney World iconic snack and be transported to Fantasyland in Magic Kingdom.
Ingredients
Crème Pâtissière
- 300 ml Milk
- 0.5 Vanilla Pod
- 1 Egg
- 1 Egg Yolk
- 75 grams Caster Sugar
- 20 grams Cornflour
Twists
- 1 Sheet Ready Rolled Puff Pastry
- 60 grams Chocolate Chips Milk, Dark or a Mix
- 1 Egg
Icing
- 30 grams Icing Sugar
- 3-4 tbsp Milk
- Pink Food Colouring
- Purple Food Colouring
Instructions
Making the Crème Pâtissière
- Split the Vanilla Pod if its not already in half and scrape out the seeds.Get your Milk into a pan and add the Vanilla Seeds.
- Gently heat the Milk and Vanilla, over a medium heat bring to a simmer.You Don’t want it to boil you just want it nice and hot.Whilst the Milk is warming. In a large bowl place the Egg and Egg Yolk and add the Caster Sugar.Whisk until smooth.
- Add the Cornflour and whisk again until creamy and smooth.
- We need to temper the eggs to avoid scrambled eggs. So take two spoons of the Hot Milk and add to the Egg Mixture and whisk.
- Whisking constantly add about half of the Vanilla Milk to the Egg Mixture in a thin stream.When that half of the Milk has mixed with and tempered the Eggs pour in the Egg Mixture into the pan with the remaining Hot Milk.Put this on the hob and heat it over a medium heat stirring constantly.This will thicken up it should take no more than 5 minutes.
- Remove from the heat and strain through a sieve into a bowl.This step is not essential but does help get it extra creamy.Cover with cling film making sure it is against the surface of the Crème Pâtissière.This stops it forming a skin.Allow to cool and you can chill in the fridge until you’re ready to use it.
Making the Tails
- Preheat the oven to 200°C.Line a baking tray with baking paper.
- Unroll your sheet of Puff Pastry. Long edge closest to you.Spread out a thin layer of your Crème Pâtissière.Cover the Crème Pâtissière layer with Chocolate Chips.Press the Chocolate Chips into the Crème Pâtissière to glue them on.
- Take one short end of the Pastry and fold over.As if you were closing a book.Press down the side to seal and give the centre a gentle push to adhere them to each other.
- Cut into six equal strips.Take the ends of one strip and gently twist to create a spiral.Place the spiral on the lined baking tray.Repeat with the reaming strips.
- Beat the Egg with 1 tbsp Water and brush onto the twists.Bake for 20 minutes or until nice a golden brown.Let them cool on a wire rack. If you can resist eating them warm.
Making the Icing
- In 2 bowls split the Icing Sugar - 15 grams in each.Starting with 1 tbsp of Milk add to one of the bowls and mix until smooth. Adding more Milk if you need to.You want this to be a touch thicker than usual as you’re going to add colouring.Repeat with the second bowl, you should now have two bowls of white Icing.
- Add the Pink Colour to one and when you have reached your desired colour make sure your consistency is drizzle-able.Repeat with the Purple in the other bowl.
- Drizzle over the cooled Cat Tails – if you’re able to wait.Enjoy with a coffee and let it take you to the Magic Kingdom via your Kitchen.