This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to hot, 200°C. Line two oven trays with baking paper.
2.Cut puff pastry into 12 even rectangles. Arrange on trays. Top with a sheet of baking paper and a second tray (see recipe tip). Bake for 20-25 minutes until golden and crisp. Remove tray and paper, then set aside to cool.
3.In a bowl, using an electric mixer, beat cream, icing sugar and vanilla bean paste together till firm peaks form.
4.For the icing, sift icing sugar into a medium heat-proof bowl. Stir in melted butter and lemon juice to make a thick paste. Place bowl over a saucepan of gently simmering water, stirring until mixture is smooth. Spread over four pastry rectangles. Set aside to set.
5.Melt dark chocolate. Drizzle over icing. Top remaining pastry with hulled, sliced strawberries and dollops of cream.
6.Stack two cream- filled pastry sheets, then top with an iced rectangle. Serve with extra sliced strawberries.
Note
- Placing a baking tray on top of pastry helps weigh it down, so it cooks flat and doesn’t puff.