Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Fork
Knife
Measuring cup
Mixer
Oven mitts
Tablespoon
Timer
Cutting board
Piping bag with a serrated nozzle
Kitchen scales
Cooling rack
pastry wheel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Puff pastry dough
Unroll the pastry, cut into eighths using a knife or pastry wheel. Beat the egg and use it to brush the dough pieces. Roughly chop the pistachios and sprinkle on top with the sugar.
Stack two pieces of dough on top of each other and place on a baking tray lined with baking paper..
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.
Filling
Place the cream, sour single cream, sugar, and vanilla sugar in a bowl. Whisk until stiff with the mixer's whisk attachment.Spoon the mixture into a piping bag with a serrated nozzle (approx. 14 mm in diameter).
To serve
Cut the puff pastry pieces in half crosswise, spread ¾ of the whipped cream over the puff pastry bases. Set aside two strawberries,slice the remaining strawberries finely, arrange them on top, place the puff pastry lid on. Decorate with the remaining whipped cream Cut the reserved strawberries in half, decorate the puff pastry slices with them.
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