White Chocolate and Raspberry Puffs
|Puff pastry dough||12 Ounce (350 Grams)|
|Raspberries||5 Ounce (150 Grams)|
|Icing sugar||5 Ounce (150 Grams, To Dust)|
|White chocolate cream||5 Ounce (150 Grams)|
|Single cream||7 Fluid Ounce (200 Milliliter)|
|White chocolate||7 Ounce, chopped (200 Grams)|
1. Roll out the pastry dough on a lightly floured surface until it is a rectangle 2 mm (1/8 inch) thick. Cut it into 6 rectangles, each 7 x 12 cm (3 x 5 inch), and put them on a baking sheet. Chill for 30 minutes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the pastry is puffed and golden. Transfer to a wire rack to cool.
2. Make the white chocolate cream. Put the cream and vanilla pod in a saucepan and heat gently until it reaches boiling point. Remove from the heat and scrape the seeds from the vanilla pod into the cream (discard the pod). Immediately stir in the chocolate and continue stirring until it has melted. Cool, chill for 1 hour until firm and then whisk until stiff.
3. Split the pastries in half crossways and fill each with white chocolate cream and raspberries. Serve dusted with icing sugar.