For ➍4 sheets frozen puff pastry (12 x 12 cm), thawed
30 cl cream at room temperature
1 tbs powdered sugar
1 cup raspberries/strawberries
zest of 1 lime & 1 lemon
juice of ½ lemon
Preheat oven at 220°C.
Cut your dough into 2 pieces and place on a buttered baking sheet or silicone mat.
Cover with butter paper and baking beans so the dough can not arise. Put 8 m in the oven.
Remove the cakes from the oven, remove the paper and baking beans. Put the pastries in the oven for 3-4 m to brown. Let cool.
Whip the cream with the sugar. When the cream is pretty stiff, add the zest and juice. Stir gently.
With a nozzled pastry bag, spread the cream on the pastries. On the edges build a second layer of cream.
Put 4-5 raspberries/strawberries in the middle and dust with powdered sugar.
