Baked puff pastry filled with whipped cream

50 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold, Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Puff pastry 0.167 kg

Whipped cream with sugar 0.133 l

Eggs 0.083 ud

Frutgel (cold gelatine) 0.002 kg

Slivered almonds 0.013 kg

Basic English cream 0.05 l

Raspberry coulis 0.004 l

Plain flour 0.033 kg

Strong flour 0.033 kg

Water 0.033 l

Table salt 1.067 g

Margarine puff pastry 0.067 kg

Cream 0.133 l

Sugar 0.02 kg

Sterilised milk 0.05 l

Sugar 0.01 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.007 kg

Water 0.001 l

Confruti raspberry 0.003 kg

Elaboration

The following dishes are necessary for this recipe:

HOW TO SERVE

Cut into pieces of the desired size.
Brush with beaten egg and bake at 225 ºC and lower to 210 ºC if necessary, air intake open.
Remove the puff pastry from the oven and leave to cool.
Open the pastries in half and fill with the cream.
Cover and shine with gelatin.
Sprinkle with sliced toasted almonds.
Plate up together with the English cream and the raspberry coulis.

Nutritional information (1 portion)

Energy

288.57

kcal

Carbohydrates

19.0

Proteins

3.04

Lipids

22.11

Fiber 0.82 g

Saturates 9.05 g