Bakery style cream slice
- Recipe by Rosie Morgan -
Pink Haired Pastry Chef
A word from the chef:
These Bakery Style Cream Slices are an effortless yet delicious dessert. They are inspired by the popular cream filled slice that are served in a lot of bakeries in Ireland. They are usually topped simply with icing sugar. I jazzed these up a little bit and added some fresh strawberry slices, but this is totally optional!
INGREDIENTS
· 1 sheet puff pastry, defrosted
· 200 grams strawberry jam
· 500 grams cream
· 20 grams icing sugar
· 200 grams sliced fresh strawberries (optional)
INSTRUCTIONS
1. Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
2. Defrost 1 sheet of puff pastry for 1-2 hours at room temperature on a flat lined baking tray. Using a sharp knife, slice the sheet in half vertically, so you have 2 long rectangular strips. Cut each piece into 5 rectangles, so you have 10 small rectangles.
3. Place into the oven and bake for 15-20 minutes until puffed, risen and an even golden brown colour. Remove from the oven and allow to cool fully.
4. In a mixing bowl, add the cream and icing sugar. Whisk together to soft peaks, until firm enough to pipe or spread.
5. Take each piece of cooled puff pastry and slice each piece in half, horizontally, so you have two layers of puff pastry.
6. Open the layers, placing the cut side up and spread 1 tablespoon on bottom layer, cut side up.
7. Place the whipped cream into a piping bag and pipe two lines of cream onto the jam. Alternatively, use a spoon and spread.
8. Thinly slice the strawberries and place on top of the cream. (This is optional)
9. Place the top layer on top of the strawberries, cut side down.
10. Sieve some icing sugar over the tops for decoration. (Optional)
11. Serve immediately. Store any leftovers in the fridge for 2-3 days.
About the chef:
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
YOU MIGHT ALSO ENJOY