Strawberry blossoms

Name: strawberry blossoms
Cook time: 60 min
Total time: 320 min
Yield: 10
Cuisine: Dutch
Ingredients: 10 slice frozen butter butter puff pastry; 6 leaf gelatin pack of 6 sheets; 500 g strawberries; 1 lime; 8 el fine cristalsugar; 250 ml fresh cream; 3 el tap water; 2 el granulated sugar; 10 tl Strawberry jelly; 150 g white cupcake; 2 tl red dye pen; 2 el icing sugar to pollinate

Crispy puff pastry layers filled with creamy strawberry filling and fresh strawberries

Ingredients

Kitchen Stuff

1 blender

Directions

Soak the gelatine leaves for 5 minutes in a bowl with plenty of cold water. Let the puff pastry thaw.
Clean the strawberries.
Squeeze out the lime. Put the juice with the strawberries and the sugar in the blender and puree.
Beat the cream with the rest of the sugar. Spoon the strawberry puree gently through the whipped cream.
Heat the water in a saucepan. Squeeze the gelatine and dissolve in the water.
Spoon the dissolved gelatine through the strawberry-cream mixture and leave to set in the refrigerator for at least 4 hours.
In the meantime, preheat the oven to 180 ° C.
Halve the slices of puff pastry and put them on 2 baking sheets lined with parchment paper.
Prick into the dough with a fork and sprinkle the sugar over it.
Bake the slices in the oven for about 20 minutes. Change the baking trays after 10 minutes. Remove from the oven and allow to cool.
Place 10 pieces of dough with the sugared side upwards on the worktop.
Spoon the strawberry filling into a piping bag with a smooth nozzle. Spray a layer of strawberry filling of 3 cm high on each dough slice.
Halve the strawberries and push them out with the cutting edge into the strawberry filling.
Brush the unsweetened side of the remaining slices of puff pastry with the jam. Place them with the jam side up on the strawberry filling.
On a worktop, knead with the dye to create a marble effect.
Use a rolling pin to roll out a worktop that has been sprinkled with icing sugar to a 10 x 40 cm slice.
Cut that into 10 equal squares and place a slice on each tompouce.