Strawberry – Cream Slices

puff pastry

1. Cut the finished puff pastry lengthways into 2 parts and prick with a fork – if you like, you can sprinkle some cane sugar on the puff pastry and then caramelize it nicely (unfortunately I forgot this time) – put each part on an extra sheet – next to the puff pastry Place 4 spoons – first place a layer of parchment paper then a slightly smaller baking sheet (or anything else that is heat-resistant) on the back of the spoon – the spoons act as spacers so that the puff pastry rises evenly when baking and does not create any “bumps” – approx. Bake for 20 minutes at 180 degrees Celsius – then let cool down

Strawberry filling

1. Finely puree the strawberries with a little vanilla sugar – let the gelatine leaves soak in cold water – remove 4 tablespoons of the milk (or almond milk) and mix with the egg yolk and the custard powder – bring the rest of the milk to the boil together with the sugar – pull the boiling milk off the fire and immediately add the egg yolk / vanilla pudding mixture and stir until it starts to get thick – then immediately squeeze out the swollen gelatine well and dissolve it in the hot pudding mixture – let it cool well – only then stir in the pureed strawberries

the cream slices

1. Now put baking paper in a suitable elongated form (a rectangular adjustable frame would be better – but unfortunately I don’t have it) – place the puff pastry base in the form – evenly spread the cooled strawberry pudding mixture and put the puff pastry top over it (if you are clever, cut it Top parts BEFORE putting on portion pieces then the cream slices are not so easily crushed when cutting!)
2. You cool the cream slices very quickly and well in the freezer … takes about 1 hour (if you prepare the cream slices the day before and store them in the refrigerator overnight, the puff pastry sometimes softens and then no longer tastes crispy and fresh … it doesn’t happen after 1 hour in the freezer!