Difficulty: [2]
Roll out the puff pastry into a large 20 x 45 cm rectangle, 2 mm thick. Using a sharp knife, cut 3 clean rectangular strips, each 15 x 20 cm.
Lightly moisten a baking sheet with water, place the strips on it after pricking with a fork, bake, then cool completely.
In a chilled bowl, whip the cream with icing sugar until stiff peaks form. Gently fold in the pastry cream using a wooden spatula to aerate.
Spread half the cream mixture over one pastry strip with a metal spatula. Top with the second strip and the remaining cream. Cover with the third strip and dust generously with icing sugar.
Using a serrated knife, slice into portions. Caramelize the tops with a blowtorch or salamander. Serve with fresh strawberries, mint, and a drizzle of kiwi coulis around the plate.
Add frosted mint leaves for a beautiful garnish.
Culinary Ideas from Chef Hubert
