Plum slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the plums, cut them in half, stone them and put them in a pot. Add red wine, 50 ml water, 250 g sugar and the cinnamon stick. Bring to the boil once, then let it simmer at low heat for about 15 minutes. Stir cornflour in some water until smooth. Bring plum compote to the boil once.

2. 2

   Stir in cornflour and bring to the boil again. Remove the cinnamon stick and let the compote cool down. Let the puff pastry sheets thaw and halve them. Carve a rhombus pattern on the surface of the dough with a knife. Whisk the egg yolk and 1 tablespoon of water and coat the surface with it. Bake on a baking tray rinsed with water in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Let the puff pastry slices cool down, cut through horizontally. Whip cream until stiff, gradually adding the remaining sugar and vanilla sugar. Pour into a piping bag with a star-shaped spout. Put some jam and plum compote on each of the pastry bases.

3. 3

   Bake on a baking tray rinsed with water in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Let the puff pastry slices cool down, cut through horizontally. Whip cream until stiff, gradually adding the remaining sugar and vanilla sugar. Pour into a piping bag with a star-shaped spout. Put some jam and plum compote on each of the pastry bases. Spray the cream spirally on top. Cover with the top of the pastry

4. 4

   Preparation approx. 1 hour