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Ingredients
- 1 block good quality shop-bought puff pastry
- 200ml cream
- 1tbs icing sugar
- 1 vanilla pod (or 1tbs vanilla paste)
- 1 punnet of fresh raspberries
- Preheat the oven to 230 degrees. Begin by carefully rolling the puff pastry block until 1cm thick, keeping a rough rectangular shape. Get two trays and place a sheet of parchment on one of them. Carefully lay the rolled puff pastry on the parchment sheet and place a fork along each edge of the tray beside the pastry. Lay the second tray on top so it is propped up by the forks, leaving a gap of about an inch.
- Place into the oven and bake at 230 degrees for 30 minutes. After 30 minutes, reduce the heat to 180 degrees and bake for another 30 minutes, then reduce the heat to 130 degrees and bake for another 30 minutes. Finally, turn the oven off but leave the pastry inside until the oven cools to room temperature.
- Remove from the oven and carefully take the top tray off. The pastry will have risen with equal gaps between each layer, with the top and bottom flat. Lift the cooked pastry on to a chopping board and carefully cut into four equal-sized rectangle pieces.
- To make the vanilla cream, place the cream, icing sugar and seeds from one vanilla pod into a bowl and whisk until thickened and holding its shape.
- To assemble, place the vanilla cream in a piping bag with a round nozzle attached. On to one rectangle of puff pastry place a raspberry followed by some piped cream and repeat the process until the pastry is covered. Then place another piece of pastry on top. Repeat the process. The two portions will be generous and can be divided between four at the table.
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