Delicious puff pastry with pastry cream and strawberries, or rather wild strawberries. Even more good. A small classic Italian pastry. Offer a homemade pastry with coffee is priceless, especially if you have to prepare it took us just 15 minutes. And 'the case of these small sandwiches stuffed caramelized puff pastry simply with cream and strawberries, which in my opinion alone make the difference in every sweet to their taste slightly sour and intense fragrance.
Obviously, the advice is always the same: pastry homemade has a completely different flavor, If you want to try and find the recipe HERE. But the ready puff pastry that you buy at the supermarket, in refrigerated, it is not so bad and then you can use it safely, also because it is caramelized with powdered sugar and become crisp, golden, thin and tasty. At the whipped cream I added just a little 'sugar and vanilla (technically a chantilly cream French) and the dessert is ready in an instant. These puff pastry cakes with strawberries and cream they eat with your hands, even a bite if you can. And with the coffee they are perfect. Topnotch surely all, Also to children cream and strawberries they would not get enough.
Obviously, you can vary the filling of pastries with custard or chocolate cream. Or use other fruit such as blueberries or raspberries. But I tell true gourmand: nothing can surpass the combination cream and strawberry. Perhaps only the chocolate, I'm not sure. If you are fond of strawberries, do not forget to have a look at the special CAKES WITH STRAWBERRIES. If you like, follow me on Youtube channel where you'll find video recipes and more. And remember: buy strawberries when they are in season, redhead, luscious and fragrant. Have a good day!
DOSES FOR ABOUT 12 PASTRY
250 grams of puff pastry
icing sugar, to taste
500 ml of cream
120 grams powdered sugar
a tablespoon of organic vanilla extract
wild strawberries, to taste
The puff pastries with cream and strawberries are prepared in minutes and are tempting: Preheat oven to 200 degrees static. Sprinkle the work surface with icing sugar, lay out the puff pastry and it thin with a rolling pin to a thickness of 2-3 millimeters, causing the side in contact with the work surface is completely covered with sugar.
Line a baking sheet with parchment paper and lay the pastry, with the side sprinkled with sugar side up. Prick lightly and uniformly the surface of the puff pastry dough and cut with a cup elements that will serve to compose pastries. Remove the puff pastry advanced, which you can use to make small fan-shaped sweet pastry. Bake for 10 minutes or until the pastry is golden and crisp. Allow to cool completely.
Put the cold cream in a bowl, add the icing sugar and the vanilla extract and whisk with whips. Put the cream in a pastry bag and decorate the middle of the pastry. Place the cream, wild strawberries and decorate with other cream, then cover with the second pastry. Sprinkle the cakes with icing sugar and serve immediately. You can also save puff pastry with pastry cream and strawberries in the fridge for 3 hours maximum, otherwise the pastry will lose the crunchy note that sometimes we like. Bon appétit!