4,8 / 10
ready in 3 h. 12 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Mix together the flour, sugar, butter, vanilla extract and the egg yolks and knead into a smooth pastry. Split the pastry in half and mix one half with the cocoa and the cream. Wrap both types of pastry in cling film and chilli for at least 2 hour in the fridge.
Roll out the pastry approx. 1.5 cm on a floured work surface. Cut into strips approx. 1 cm wide and place one dark and one light strip next to each other. Place another dark and another light strip on top of the first two in a Jenga-style pattern and continue like this until all strips are used up. Press the strips down firmly and shape into a rough square/cube. If necessary brush the sides with a little water so that the strips stick together better. Cut off any excess, wrap in cling film and chill for another 30 min.
Cut the pastry into thin slices approx. 3 mm wide and place on the prepared baking tray. Bake for 10-12 until golden brown. Carefully remove from the oven and leave to cool.