Posh Puffs
Course: DessertIngredients
2 packs puff pastry or homemade puff pastry
1 egg
- FILLING
250 ml fresh cream
1 tsp. vanilla essence
2 tbsp icing sugar
1 tin caramel
2 bananas, peeled and sliced
1 punnet strawberries, hulled and sliced
- TOPPING
100 g plain chocolate
2 tbsp icing sugar
Directions
- Preheat oven to 220˚C. Line 2 baking trays with baking paper.
- On a floured surface, roll out the puff pastry. Cut out shapes with a flower cookie cutter or any shape you like. Transfer to the baking sheet. Whisk the egg and brush over the pastry. Bake for 15 minutes or until puffed up and golden brown. Allow pastries to cool completely on a wire rack.
- To make the filling, whisk the cream with an electric hand mixer until soft peaks form. Add the vanilla essence and whisk further until stiff peaks form.
- Spoon the whipped cream into a piping bag fitted with a star nozzle. Cut the top of the pastry off and fill the bottom part of the pastry with a teaspoon or two of caramel, top with a few sliced bananas.
- Pipe on some cream and place a few sliced strawberries on top of the cream. Place the other half of the pastry on top of the strawberries and give it a light press.
- Melt the chocolate in a double boiler. Dust with icing sugar and drizzle over melted chocolate.
