Puff pastry melon windmills

Name: Puff pastry melon windmills
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 pack of (450 g, 6 slices) deep-frozen puff pastry; 175 g Marzipan raw mass; 2 TABLESPOONS fresh squeezed lemon juice; 1 egg (size M); 1 TABLESPOON Milk; 1/4 (approx. 275 g) Charentais melon; 150 g Whipped cream; 125 g Mascarpone; 1 package Vanillin sugar; 1 package Sauce powder "Vanilla flavor; baking paper; 7-10 Tbsp Lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 pack of (450 g, 6 slices) deep-frozen puff pastry
175 g Marzipan raw mass
2 TABLESPOONS fresh squeezed lemon juice
1 egg (size M)
1 TABLESPOON Milk
1/4 (approx. 275 g) Charentais melon
150 g Whipped cream
125 g Mascarpone
1 package Vanillin sugar
1 package Sauce powder "Vanilla flavor
baking paper
7-10 Tbsp Lemon balm

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. In the meantime, dice the marzipan, sprinkle with lemon juice and press it softly with a fork. Cut each slice of puff pastry in half and spread with the marzipan mixture. Leave the edges of the pastry free. Separate the egg. Beat the egg white with a fork.
2
Whisk egg yolk and milk. Cut squares at each corner towards the middle, approx. 3.5 cm deep. Brush corners with egg white. Fold one tip clockwise from each corner towards the middle and press the tips lightly together. Place windmills on two baking trays lined with baking paper, brush with egg yolk and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) one after the other for 15-18 minutes. In the meantime, remove the melon seeds with a teaspoon. Remove the flesh from the skin. Roughly dice half of the pulp and puree. Finely dice the rest. Place cream, mascarpone, vanilla sugar and sauce powder in a bowl and whisk with the whisk of the hand mixer for 2-3 minutes. Pour cream into a piping bag with star-shaped spout. Remove the puff pastry particles from the oven and let them cool on a grill.
3
Roughly dice half of the pulp and puree. Finely dice the rest. Place cream, mascarpone, vanilla sugar and sauce powder in a bowl and whisk with the whisk of the hand mixer for 2-3 minutes. Pour cream into a piping bag with star-shaped spout. Remove the puff pastry particles from the oven and let them cool on a grill. Pour a thick melon-cream tuff into the middle of the puff pastry particles. Sprinkle with finely diced melon. Serve decorated with lemon balm as desired