Puff pastry cream sanding

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and let them thaw. Line a baking tray with baking paper

2. 2

   Halve the slices of dough to make 2 squares each. Cut each square 2 x diagonally into 4 triangles. Moisten each 2 triangles on the baking tray at the short tip with a little water, fold them into bows and press them down a little. In the preheated oven (electric cooker: 200 °C/circulating air:

3. 3

   175 °C/gas: stage 3) Bake for 12-15 minutes. Cooling

4. 4

   Carefully cut the loops in half horizontally. Warm up the jelly. Mix icing sugar and lemon juice. Spread the bows first with jelly, then with icing and let them dry

5. 5

   Whip the cream until stiff and allow the vanilla sugar to trickle in. Spread the cream, except for a little bit, with a spoon or a piping bag with perforated spout on the loop bottoms. Place the lid on top. Spread the rest of the cream in the middle of the bows or squirt

6. 6

   Wash, halve, stone and cut the plums into eighths. Place in the cream and decorate with mint. Serve immediately

Nutrition Facts

KCAL
230 kcal

CARBS
20 g

FATS
15 g

PROTEINS
2 g