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1
MAKE THE SPONGE CAKE
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2
Preheat the oven to 350F.
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3
Line an 11 x 9-inch quarter-sheet pan with parchment paper.
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4
Combine the eggs, sugar, and salt in a stainless-steel bowl set over a saucepan of simmering water.
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5
Lightly whisk until the temperature of the mixture reaches 110F.
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6
This will help add volume to your sponge.
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7
Transfer the egg mixture to the bowl of a stand mixer fitted with the wire whisk attachment (or use a hand mixer), and whip on high speed until very light, pale, and thick, 10 to 12 minutes.
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8
I always set a timer for this stage because it is so important.
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9
Carefully fold in flour, a quarter at a time, being careful not to deflate the foam.
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10
Spread the batter into the prepared pan.
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11
Bake the cake for 15 to 20 minutes, or until golden brown and the center springs back when touched.
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12
Remove the pan from the oven.
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13
Cool the cake in the pan completely before assembling.
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14
(The cake can be made and frozen 2 weeks in advance.
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15
Thaw before assembly.)
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16
BAKE THE PASTRY
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17
Preheat the oven to 400F.
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18
Place the puff pastry sheets on a parchment paper-lined baking sheet.
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19
Prick the pastry with a fork and brush with egg wash.
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20
Bake the pastry for 15 to 20 minutes, or until golden brown, pricking the pastry with a fork every 5 minutes.
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21
This will keep the pastry flat
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22
MAKE THE PASTRY CREAM
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23
In a medium saucepan over low heat, bring 1 cup milk and 1/2 cup sugar just to a boil.
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24
In a mixing bowl, whisk cornstarch, egg yolks, remaining 1/4 cup sugar, and remaining 1 cup milk.
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25
Slowly whisk hot milk mixture into egg mixture in a thin stream.
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26
Return the mixture to the pan and whisk constantly over low heat until boiling and thick.
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27
Remove from the heat and stir in the vanilla and butter.
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28
Transfer half the mixture to a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming on top.
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29
Cool completely before using.
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30
Add the chocolate to the remaining half of the mixture and stir until the chocolate has melted and the mixture is smooth.
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31
Transfer to a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming on top.
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32
Cool completely before using.
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33
(The pastry cream can be made 1 to 3 days in advance.
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34
Place in an airtight container and refrigerate.)
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35
MAKE THE RUM SYRUP
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36
In a medium saucepan over medium heat, bring the sugar and water to a boil.
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37
Boil until the sugar has dissolved, 3 to 4 minutes.
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38
Remove from the heat and stir in the rum.
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39
ASSEMBLE THE RUM SQUARES
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40
Spread the chocolate pastry cream over one layer of puff pastry.
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41
Top with the layer of sponge cake.
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42
Brush and soak the sponge cake with rum syrup.
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43
Spread a layer of vanilla pastry cream on top of the sponge cake and top with the remaining layer of puff pastry.
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44
Refrigerate for 2 to 3 hours or overnight.
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45
Slice into 2-inch squares with a serrated knife.
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46
Place in paper liners, if desired.
