Strawberry cream slices

Ingredients for 1 servings:

• 1 pack of fresh puff pastry (fresh weight approx. 270 g)
• 200 ml milk
• Vanilla sugar, real
• 60 g sugar
• 1 egg yolk
• 25 g pudding powder, vanilla flavor
• 5 strawberries, nice big
• 7 sheets of gelatin
• 2 tbsp powdered sugar
• 1 lemon(s)
• 2 tbsp brown rum
• 600 ml whipped cream
• 350 g strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

too good not to sin

Place the puff pastry on a baking sheet lined with parchment paper and prick the entire surface frequently with a fork (important)! Bake in a preheated oven at 200°C (400°F) for 15-18 minutes until light brown. I poured 1/2 cup of water onto the bottom of the oven; this helps the puff pastry rise and form beautiful puffs. Pour all but a few tablespoons of the milk into a saucepan, bring to a boil with the sugar, vanilla sugar, and a pinch of salt. Mix the remaining milk with the vanilla pudding and egg yolk, then stir into the hot milk. Cook for about 1/2 minute, stirring constantly. Transfer to a bowl, sprinkle with powdered sugar (this prevents the pudding from forming a skin), cover with plastic wrap, and refrigerate. Cut the cooled puff pastry in half to create two rectangles. One half will be the base, the other the top. I use an adjustable baking frame for this. Soak the gelatin in cold water. Whip the cream until stiff. Using a hand blender, blend the pudding with the finely sifted icing sugar, the strawberries, and the rum. Squeeze out the cold, softened, and collapsed gelatin and dissolve it in the warm lemon juice, then immediately mix it into the pudding mixture. Fold the pudding into the stiffly whipped cream. Spread half of the cream on the puff pastry base. Place whole strawberries on top, pressed to the left and right. Spread the remaining cream on top. Place the prepared puff pastry half, which I cut out with the baking frame, on top of the cream. Refrigerate for 1-2 hours, or if you’re in a hurry, freeze for 40 minutes. Only cut the final portions before serving—which I do with an electric knife.