Fantastic folded creamsicles
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ingredients
1 piece puff pastry (1 packet)
Filling 1
1 packet vanilla pudding (or golden cob) 1 packet vanilla sugar or a few drops of bourbon vanilla essence Dr. sugar
Filling
100 g dark chocolate 50 ml whipping cream 125 g raspberries, currants or other fruit 1 tbsp caster sugar 1 tbsp (aligned) starch DR. oetker
For decoration
fruit, mint
progress
A quick yet visually and tastefully decadent dessert that you simply must try.
1.
Preheat the oven to 180 degrees. Roll out the puff pastry thinly and cut into roughly equal rectangles, place on a baking tray lined with baking paper, prick with a fork and bake until golden. While they cool, prepare the creams.
2.
Roll out the puff pastry thinly and cut into approximately equal rectangles,
3.
Place on a baking tray lined with baking paper, prick with a fork and bake until golden.
4.
While they cool, prepare the creams.
5.
CREAM 1: Whisk the custard in some of the milk, pour in the remaining milk, add the sugar and cook. Stir the butter into the still warm custard. The custard will soon begin to set, so while still warm, put it into a pastry bag with a decorative tip and when it holds its shape, drizzle over one third of the rectangles, cover with the other third of the rectangles.
6.
CREAM 2: Whip the whipping cream with the stiffening agents and sugar until stiff, layer on the puff pastry sheets and cover with the remaining rectangles.
7.
Heat the cream in a flask and, just before the boiling point, pour it over the broken chocolate. Stir in the ganache, which, together with the fruit cooked with the sugar and a little starch, is layered at once on top of the custards.
8.
Finally, garnish everything with fresh fruit and mint leaves.
