Bee sting tower with grapes and curd

Name: Bee sting tower with grapes and curd
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1 pack of (450 g, 6 slices) deep-frozen puff pastry; 30 g Butter; 3 TABLESPOONS Sugar; 2 coated Tsp Honey; 300 g Whipped cream; 40 g sliced almonds; 250 g green and blue grapes; 500 g Vanilla curd (0,2 % fat); 1 package Vanillin sugar; 1 package Dessert sauce powder "Vanilla flavor; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

1 pack of (450 g, 6 slices) deep-frozen puff pastry
30 g Butter
3 TABLESPOONS Sugar
2 coated Tsp Honey
300 g Whipped cream
40 g sliced almonds
250 g green and blue grapes
500 g Vanilla curd (0,2 % fat)
1 package Vanillin sugar
1 package Dessert sauce powder "Vanilla flavor
7-10 Tbsp Icing sugar
baking paper

Directions

1
Place the puff pastry slices next to each other and allow to thaw. Place 3 slices on top of each other and roll out rectangularly (approx. 23 x 34 cm). Cut out 6 circles (approx. 11 cm Ø). Lay the remaining dough on top of each other (do not knead), roll out again equally thin and cut out 2 circles. Do the same with the other 3 puff pastry slices. Place 8 circles on a baking tray lined with baking paper, prick several times with a fork and dust with icing sugar.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. 10 minutes before the 2nd puff pastry tray is ready, bring butter, sugar, honey and 40 g cream to the boil and simmer for 1-2 minutes. Fold in almonds. Pour the mixture onto a baking tray lined with baking paper and spread (approx. 1/3 of the baking tray). Remove the puff pastry from the oven and caramelise the sugar mixture for 5-6 minutes until golden brown. Remove the caramel from the oven and let it cool down. As soon as the caramel is firm enough, pull the baking paper off the baking tray and cut out 8 circles (approx. 8 cm Ø). Let the caramel circles cool down completely. Wash and halve the grapes. Whip 260 g cream until semi-solid. Mix quark, vanillin sugar and whipped cream and stir in sauce powder. Pour cream into a piping bag with perforated spout.
3
Let the caramel circles cool down completely. Wash and halve the grapes. Whip 260 g cream until semi-solid. Mix quark, vanillin sugar and whipped cream and stir in sauce powder. Pour cream into a piping bag with perforated spout. Spread a blob of cream on 8 cups and spread. Spread half of the grapes on the soils. Spray half of the cream on the 8 towers. Pour another circle of puff pastry on top, the remaining grapes and the rest of the cream as well. Close the towers with a nut-caramel circle and serve immediately. Without the caramel, the turrets can also be kept cold for 1-2 hours.
4
Spread a blob of cream on 8 cups and spread. Spread half of the grapes on the soils. Spray half of the cream on the 8 towers. Pour another circle of puff pastry on top, the remaining grapes and the rest of the cream as well. Close the towers with a nut-caramel circle and serve immediately. Without the caramel, the turrets can also be kept cold for 1-2 hours.
5
30 minutes waiting time