The classic french pastries and desserts should never be disgraced. However my excuse for this ‘rustic’ – love that all-forgiving term, is having a campsite of tactile resistance forces advancing into my chest. Retreating to bed is never an option here (Mammy’s haven’t time to be sick) so I went to the medicine-man and got re-inforcement antibiotics.
I had intended to give this to my husband as a show of my affection and love, but some anonymous Jane Doe nose-dived into it and demolished it without apology. She disappeared before I could get a description for the wanted poster over the doghouse door.
I have also heard this special treat comes highly recommended as a lovely light lunch for some ailments and poorly invalids.
You will Need –
A selection of berries frozen or fresh
1 puff pastry sheet
100 ml Double cream
2 oz white chocolate
1 oz dark chocolate
1 beaten egg
Baking parchment/greaseproof paper
To Do –
Pre-heat oven to 220°C.
Lay out the pastry. With a love heart cookie cutter make three shapes, or use whichever shape cutter you prefer.
Place the cut pastry shapes onto a flat baking tray lined with baking parchment or greaseproof paper.
Brush with beaten egg and bake for 10-15 minutes until nicely browned and risen.
White Chocolate Cream
100ml double cream
2oz white chocolate, melted
1 tsp sifted icing sugar
Whip the cream with the vanilla extract to soft peaks.
Melt the white chocolate and when it has cooled, fold it into the cream with the sifted icing sugar.
On a plate place one of the baked pastries and spread a quarter of the cream over it. Top with your choice of fruits and spread with another quarter of the cream.
Lay another pastry sheet on top and repeat the cream/fruit filling. Top with the final sheet of pastry and dust heavily with icing sugar.
Melt the dark chocolate and with a spoon drizzle, not blob as shown below, over the top pastry.
Again try to drizzle, not blob, as below, raspberry or strawberry coulis around the plate and serve!