Raspberry puff pastry slices

Name: Raspberry puff pastry slices
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3 deep-frozen slices (75 g each) Puff pastry; 2 sheets Gelatine; 200 ml Milk; 3 Egg yolk (size M); 60 g + 3 level teaspoons sugar; 20 g Cornstarch; 300 g Raspberries; 150 g cold whipped cream; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3 deep-frozen slices (75 g each) Puff pastry
2 sheets Gelatine
200 ml Milk
3 Egg yolk (size M)
60 g + 3 level teaspoons sugar
20 g Cornstarch
300 g Raspberries
150 g cold whipped cream
7-10 Tbsp Flour
baking paper
7-10 Tbsp Cling film

Directions

1
Defrost puff pastry slices on a floured work surface next to each other at room temperature. Soak gelatine in cold water. Bring milk to the boil. Mix egg yolks, 60 g sugar and starch.
2
Add 50 ml milk, then pour back into the remaining milk. Bring the milk mixture to the boil briefly while stirring continuously and let it simmer for about 1 minute while stirring. Remove the pot from the heat and let it cool down for about 15 minutes.
3
Squeeze out the gelatine, stir in and cover the surface with foil. Allow the cream to cool, then chill after about 30 minutes.
4
Sprinkle each slice of puff pastry with 1 level teaspoon of sugar, then place on top of each other. Roll out the puff pastry rectangularly (approx. 18 x 30 cm) on a floured work surface and place on baking paper.
5
Chill the dough for about 30 minutes.
6
Place the puff pastry with baking paper on a baking tray, cover with baking paper and weigh down with a 2nd tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes until golden brown.
7
Let the dough cool down.
8
Cut the puff pastry into 18 equally sized rectangular pieces (approx. 3 x 10 cm). Leave to cool. Puree 150 g raspberries and pass through a sieve. Stir the puree into the cream. Whip the cream until stiff and carefully fold into the raspberry cream.
9
Pour cream into a piping bag.
10
Spray the cream in small tuffs on 12 strips of puff pastry. Place 2 cream strips on top of each other and finish with the last strip without cream. Sprinkle with icing sugar and decorate with remaining raspberries.