Puff pastry slices with peaches and crème fraiche cream

Name: Puff pastry slices with peaches and crème fraiche cream
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 discs (à 75 g; 10.5 x 20 cm) deep-frozen puff pastry; 1 Egg yolk (size M); 2 TABLESPOONS Sugar crystals; 100 g Whipped cream; 100 g Fresh cream; 1 package Vanillin sugar; 3 Peaches; 50 g Apricot Jam; 30 g Amarettini biscuits; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 discs (à 75 g; 10.5 x 20 cm) deep-frozen puff pastry
1 Egg yolk (size M)
2 TABLESPOONS Sugar crystals
100 g Whipped cream
100 g Fresh cream
1 package Vanillin sugar
3 Peaches
50 g Apricot Jam
30 g Amarettini biscuits
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 5 minutes. Cut the slices into three and place each one on a baking tray lined with baking paper with a distance of approx. 2 cm between them. Whisk the egg yolks with 2 tbsp. water. Brush the dough pieces with it and sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes until golden brown. Let them cool down on a cake rack
2
In the meantime, whip the cream, crème fraîche and vanilla sugar in a tall container using the whisks of the hand mixer. Wash peaches, grate dry, halve and remove stones. Cut each half into 4 slices. Heat the jam in a pot while stirring
3
Biscuits crumble. Cut puff pastry rectangles in half horizontally. Cover the underside with peach wedges. Drizzle jam over them. Add biscuit crumbs and crème fraîche cream. Finish with upper puff pastry halves