Puff pastry cream slices with icing

Name: Puff pastry cream slices with icing
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 package Vanilla-flavoured pudding powder (for 500 ml milk; for boiling); 60 g Sugar; 500 ml Milk; 6 (à 45 g) square slices of deep-frozen puff pastry; 200 g Icing sugar; 1 Protein (size M); 7-10 Tbsp red food colouring; 3 sheets Gelatine; 250 g Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 package Vanilla-flavoured pudding powder (for 500 ml milk; for boiling)
60 g Sugar
500 ml Milk
6 (à 45 g) square slices of deep-frozen puff pastry
200 g Icing sugar
1 Protein (size M)
7-10 Tbsp red food colouring
3 sheets Gelatine
250 g Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
Mix pudding powder and sugar, stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the stove, stir in the pudding powder. Let simmer for about 1 minute while stirring. Pour the pudding into a bowl, place cling film directly on the pudding and let it cool down. Defrost the puff pastry. Halve slices and place on 2 baking trays lined with baking paper.
2
Bake the trays one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Let the slices cool down, cut through horizontally once. Mix icing sugar and egg white with the whisk of the hand mixer to a smooth, thin glaze. If the icing is too firm, stir in 1-2 tablespoons of water. Colour the icing pink with food colouring. Remove 3 tablespoons of the icing and colour it dark pink with food colouring. Spread the lid of the wafers with light-coloured icing and leave to dry. Pour darker icing into a piping bag and draw lines over the slices, allow to dry. Soak gelatine in cold water, squeeze out and dissolve. Stir into the pudding. Whip the cream until stiff and fold in. Pour the cream into a piping bag with perforated spout and squirt onto the lower puff pastry halves, place the lid on top.
3
Spread the lid of the wafers with light-coloured icing and leave to dry. Pour darker icing into a piping bag and draw lines over the slices, allow to dry. Soak gelatine in cold water, squeeze out and dissolve. Stir into the pudding. Whip the cream until stiff and fold in. Pour the cream into a piping bag with perforated spout and squirt onto the lower puff pastry halves, place the lid on top. Chill for about 1 hour. Serve decorated with mint
4
waiting time approx. 2 hours