Shoe soles with raspberry cream

Name: Shoe soles with raspberry cream
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 50 g Sugar; 50 g flaked almonds; 500 g Whipped cream; 2 packages Vanillin sugar; 1 package Cream stabiliser; 250 g Raspberries; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 pack of (300 g) deep-frozen puff pastry
50 g Sugar
50 g flaked almonds
500 g Whipped cream
2 packages Vanillin sugar
1 package Cream stabiliser
250 g Raspberries
baking paper

Directions

1
Place puff pastry slices next to each other on the work surface and allow to defrost. Cut out approx. 16 circles (approx. 6 cm Ø) with a cookie cutter. Sprinkle the work surface with sugar. Roll out the circles into thin oval plates and place them on a baking tray lined with baking paper with the sugar side facing upwards. Prick several times with a fork. Sprinkle one half with flaked almonds and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. Let it cool down on a cake rack.
2
Whip the cream and vanilla sugar until stiff, pouring in the cream thickener. Puree half of the raspberries with the hand mixer. Fold the raspberry puree into the cream. Pour cream into a piping bag with a star-shaped spout and squirt onto the puff pastry sheets without almonds. Sprinkle with remaining raspberries and cover with the remaining puff pastry sheets. Results in about 8 pieces