Cherry vanilla pillow

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature. Wash the cherries, dab dry and stone them. Put 250 ml cold milk into a mixing cup. Stir in the cream powder with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for approx. 3 minutes until creamy and chill.

2. 2

   Cut the puff pastry slices in half crossways and scratch a rim of approx. 0.5 cm wide, do not cut through completely. Mix egg yolk and cream and brush the puff pastry with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 20 minutes until golden brown. Take out, press the centre flat and let it cool down. Roast the almonds in a pan without fat until golden brown, remove. Pour the pudding cream into a piping bag with perforated spout, squirt it onto the cushions and cover with the cherries. Mix the cake glaze powder with sugar in a small pot and stir with 250 ml water until smooth. Bring to the boil while stirring, simmer for 1 minute. Spread on the cherries.

3. 3

   Pour the pudding cream into a piping bag with perforated spout, squirt it onto the cushions and cover with the cherries. Mix the cake glaze powder with sugar in a small pot and stir with 250 ml water until smooth. Bring to the boil while stirring, simmer for 1 minute. Spread on the cherries. Sprinkle with almonds. Allow to set

4. 4

   Waiting time approx. 1 hour