Raspberry puff pastry dessert

Name: Raspberry puff pastry dessert
Ingredients: 400 g Bella puff pastry; 1 egg yolk; 1 tablespoon milk; 30 g brown sugar; 200 ml whipping cream; 3 sachets vanilla sugar; 250 g raspberries; 30 raspberry cream-filled chocolate pieces; 60 ml chocolate sauce

Dessert - Raspberry puff pastry dessert by Nora B. - Recipia

Raspberry puff pastry dessert: golden puff pastry gets topped with whipped cream and fruit, raspberry cream-filled chocolate pieces and chocolate sauce. After chilling, the base keeps its layers, while the cream stays soft, with raspberries scattered through it. I arrange them in a single row on a platter so the decoration stays in view. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 80 minutes. Total time: 125 minutes. Servings: 10. Approximately 360 kcal and 4 g protein per serving.

Ingredients

400 g Bella puff pastry
1 egg yolk
1 tablespoon milk
30 g brown sugar
200 ml whipping cream
3 sachets vanilla sugar
250 g raspberries
30 raspberry cream-filled chocolate pieces
60 ml chocolate sauce

Preparation

1. Let the puff pastry thaw for 30 minutes at room temperature. 2. Cut the sheet into 30 small squares. Mix the egg yolk with the milk, brush each piece and sprinkle with brown sugar. Arrange them on a baking sheet lined with parchment paper, 2 cm apart. 3. Bake at 180°C for 25 minutes, until the squares are golden. 4. Take the baking sheet out of the oven and leave the pastry to cool for 20 minutes. 5. Whip the cream with the vanilla sugar. Fold the raspberries into the whipped cream. 6. Top each square with raspberry whipped cream. Put a piece of chocolate on top and drizzle with chocolate sauce. 7. Refrigerate the dessert for 30 minutes before serving.

Notes

You can serve them with black tea, with nothing else sweet on the platter. If you use frozen raspberries, let them thaw and drain off the liquid well, otherwise the whipped cream may become too soft. Choose whole, firm berries that can be folded in without getting crushed too much. For whipping, the cream should have at least 30% fat and be cold. If the puff pastry sheet is thicker than usual, the squares may need a few extra minutes in the oven. Keep an eye on the browning when you take them out, since every oven bakes a little differently. Puff pastry contains gluten, and the cream and chocolate contain dairy; there is also egg in the pastry wash. Keep the squares covered in the refrigerator for up to 3 days, although the pastry gradually softens after sitting with the whipped cream on it.