Copenhageners with vanilla cream and rhubarb compote

Name: Copenhageners with vanilla cream and rhubarb compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 pack of (450 g) deep-frozen puff pastry (6 slices; each 10 x 19 cm); 2 Rhubarb sticks; 150 g Strawberry-Rhubarb Jam; 1 Egg yolk (size M); 3 TABLESPOONS Whipped cream; 1 package Pudding powder "Vanilla Flavor"; 3 heaped Tbsp Sugar; 6 TABLESPOONS + 440 ml milk; 7-10 Tbsp Grease; 7-10 Tbsp Mint, rhubarb strips and icing sugar; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 pack of (450 g) deep-frozen puff pastry (6 slices; each 10 x 19 cm)
2 Rhubarb sticks
150 g Strawberry-Rhubarb Jam
1 Egg yolk (size M)
3 TABLESPOONS Whipped cream
1 package Pudding powder "Vanilla Flavor"
3 heaped Tbsp Sugar
6 TABLESPOONS + 440 ml milk
7-10 Tbsp Grease
7-10 Tbsp Mint, rhubarb strips and icing sugar
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Clean, wash and cut the rhubarb into pieces of about 1 cm. Mix the jam with 2 tablespoons of water, heat it up and steam the rhubarb for 3-4 minutes until soft. Set aside and let cool. Place 2 puff pastry slices on top of each other and roll out to a rectangle (approx. 25 x 13 cm). Cut out 6 flowers (approx. 13 cm Ø).
2
Place on a baking tray lined with baking paper. Lay the rest of the dough on top of each other. Roll out again, cut out smaller flowers or flower rings for decoration and place on a baking tray. Mix egg yolk and cream and spread the flowers with it. Place a greased ring or cup (5 cm Ø) in the middle of each flower, press it in slightly and bake with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove from the oven, carefully remove the ring or cup with a knife and let the flowers cool down. Mix pudding powder and sugar. Stir with 6 tablespoons of milk until smooth. Bring 440 ml milk to the boil, remove from the heat and stir in the pudding powder. Boil again for at least 1 minute while stirring. Leave to cool.
3
Mix pudding powder and sugar. Stir with 6 tablespoons of milk until smooth. Bring 440 ml milk to the boil, remove from the heat and stir in the pudding powder. Boil again for at least 1 minute while stirring. Leave to cool. Put the pudding in the middle of the flowers. Spread some rhubarb compote on the pudding and let it cool down. Decorate with mint and rhubarb strips and dust with icing sugar
4
Waiting time approx. 30 minutes