CARAMELISED FILO PASTRY

1. Heat the butter in the microwave until completely melted.
2. Brush a sheet of filo pastry with the melted butter and sprinkle an eighth of the brown sugar evenly over the surface.
3. Layer the remaining 7 sheets on top, repeating the butter and brown sugar process.
4. Cut the filo in half, then cut each half into 8 even rectangles, to create 16 rectangles in total.
5. Heat the sandwich press.
6. Cook the pastry rectangles in the sandwich press, 2 at a time, for approximately 30 seconds, until golden in colour. Repeat with the remaining pastry rectangles, cleaning the sandwich press in between.
7. Allow to cool completely at room temperature.
8. Store in an airtight container until assembly.

NOTE:  The pastry can be made 1 day in advance and stored in an airtight container.

CHOCOLATE CUSTARD

1. Place the milk and vanilla into a saucepan and bring to the boil.
2. Meanwhile, combine the custard powder and sugar in a bowl. Add the yolks and whisk by hand to create a slurry.
3. Pour the hot milk over the slurry while whisking.
4. Transfer the mixture back into the saucepan and bring to the boil while continuously whisking.
5. Pour the custard over the chocolate and whisk until the chocolate has completely melted and combined.
6. Add the butter, a piece at a time, and whisk until incorporated and smooth.
7. Cover with plastic wrap touching the surface of the custard and place into the refrigerator for a minimum of 4 hours.

NOTE:  The custard can be made up to 2 days in advance and stored in the refrigerator.

ASSEMBLY

1. Transfer the chilled custard into a piping bag fitted with a 14mm plain tip.
2. Pipe a layer of custard onto the caramelised pastry rectangle.
3. Top with a second pastry rectangle and pipe another layer of custard, then place a final pastry rectangle on top.
4. Lastly, dust with icing sugar.

NOTE: To ensure the pastry stays crunchy, assemble just prior to serving.