Sandwich of puff pastry with cream and strawberries. Offer a homemade pastry with coffee is priceless. Especially if you have to prepare it took me 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. 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 what 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 cream I just added a little 'sugar and vanilla and sweet is ready in an instant. These pastries are eaten with the fingers, even a bite if you can, and coffee are perfect. You can of course vary the stuffing with cream or other fruit, but I tell true gourmand: nothing can surpass the combination cream and strawberry. Perhaps only the chocolate, I'm not sure.
Ingredients for 4 people (about 10 pastries):
- 250 grams of puff pastry
- icing sugar, just enough
- 500 ml of cream
- 120 grams powdered sugar
- a tablespoon of organic vanilla extract
- wild strawberries, just enough
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 2-3millimetri, causing the side in contact with the work surface is completely covered with sugar.
Line a baking sheet of parchment paper and lay the pastry, with the side sprinkled with sugar side up. deeply engrave it with a round pasta bowl or square: Like this, Once cooked, It will be easier to get the forms you'll need to dial pastries. 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 store them in the fridge for 3 hours maximum, otherwise the pastry will lose crunchiness. Bon appétit!