1 Package of Peking Egg Roll Skins, to be used as a pastry rectangle
1/2 cup Whipping cream
1 3/4 cup Raspberries
6 Egg yolks
1/2 cup Superfine sugar
1/2 cup Cornstarch
1 tbsp All purpose flour
2 1/4 cup Milk
1 Vanilla bean
1 tbsp Butter
Whisk the egg yolks and half of the sugar until pale and creamy. Sift in the cornstarch and flour and mix well. Set aside. Slit vanilla bean lengthwise and scrape seeds into a dish. In a saucepan, add milk, remaining sugar and simmer, stirring constantly. Mixture may be lumpy at first, but will be smooth as you stir, Simmer for 2 minutes then stir in the vutter and allow to cool. Transfer to a clean bowl and lay plastic wrap over the surface to prevent a skin: from forming. Refridgerate for up to two days.
In a saucepan, add 3/4 cup of water and 2 tsp sugar; boil for 4-5 minutes.
Remove from heat and let cool.
Use Peking Egg Roll Skins as a pastry rectangle.
Cut out three 6' x 3' rectangles from Peking Egg Roll Skins and place on a baking sheet over wax paper. Bake at 375 degrees (F) for 6 minutes or until golden on top. Cool on a wire rack. While pastry rectangles are still warm, brush both sides with confectioners syrup. Whist the crème patisserie. Spread half of the crème over the pastry rectangle a top half of the raspberries. Place second pastry rectangle over the raspberries, and spread with the remaining crème and raspberries.
Add a third layer of pastry rectangle, garnish with raspberries and a bit of chocolate. Dust with confectioners' sugar.
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