In one word: Indulgent
This was my second effort, using mainly the Donna Hay recipe. Having enjoyed making my first one in January I figured I would attempt another, this time with some more complexity. I stuck to the Donna Hay recipe for the most part, halving all the measurements for a half size portion, but throwing an extra egg yolk in to add a little more colour and viscosity to the custard. The end result was a gorgeous, bright custard that was packed full of vanilla bean, rich and creamy. I kept the puff pastry sheets in the oven for an extra 10 minutes to give them the dark, golden colour and texture that was lacking in my last bake. Even when sandwiched with the custard the pastry cut and flaked with a sharp knife perfectly. Where I came unstuck was the fondant. Too much water and a poor technique with pouring the raw cocoa resulted in a slap-dash finish, which given the quality of my pastry and custard let the aesthetics down. Having said that - the taste and indulgence of the recipe was very satisfying indeed.