Vanilla cream pieces

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Place 3 slices of puff pastry on top of each other and roll out into rectangles (12 x 30 cm). Place them side by side on a baking tray lined with baking paper and prick several times with a fork. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Meanwhile bring 400 ml milk to the boil.

2. 2

   Mix pudding powder, sugar and 5 tablespoons of milk. Remove boiling milk from the stove, stir in pudding powder and bring to the boil again for about 1 minute while stirring. Pour into a bowl and cover with foil directly on the surface. Let the pudding cool down. Take the puff pastry out of the oven and let it cool down a little. Press one plate a little flatter. Stir icing sugar and lemon juice until smooth and spread it on the 2nd plate and let it cool down. Whip the cream until stiff. Stir the cold pudding again, fold in the cream. Fold a rail made of aluminium foil around the lower puff pastry base.

3. 3

   Stir icing sugar and lemon juice until smooth and spread it on the 2nd plate and let it cool down. Whip the cream until stiff. Stir the cold pudding again, fold in the cream. Fold a rail made of aluminium foil around the lower puff pastry base. Spread the pudding evenly on the base. Cover with the upper base and chill for about 1 hour. Cut into 6 pieces and decorate with pistachios, lemon wedges and zests

4. 4

   2 1/2 hours waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
38 g

FATS
19 g

PROTEINS
5 g