1 tablespoon flaked almonds
1 packet (320 g) chilled fresh ready-rolled puff pastry (1 sheet) (removed from refrigerator about 20 minutes before use or according to packet directions)
1 tablespoon caster sugar
300 ml whipping cream
85 g sifted icing sugar, divided
1 teaspoon almond extract
115 g mascarpone cheese, softened
12 fresh strawberries (about 150 g total/unprepared weight)
1. Preheat oven to 200°C/fan 180°C/Gas 6. Finely chop almonds using Food Chopper; set aside. Unroll pastry sheet onto a lightly floured surface. Cut pastry into a rectangle measuring 32 cm x 18 cm using Pastry Cutter fitted with fluted wheel; discard trimmings. Cut pastry widthways every 6 cm along length of pastry, making three 32 cm x 6 cm strips. Cut each strip into 4 rectangles. Sprinkle chopped almonds over pastry pieces. Place sugar in Flour/Sugar Shaker; sprinkle evenly over pastry pieces.
2. Carefully transfer pastry rectangles to Rectangle Stone, spacing apart. Bake 10 – 15 minutes or until cooked, puffed and golden brown. Remove from oven to Stackable Cooling Rack using Mini-Serving Spatula; cool completely.
3. Meanwhile, for filling place cream in Stainless 4-Litre Mixing Bowl. Gradually whip cream until frothy using Stainless Double Balloon Whisk. Add half of the icing sugar and almond extract; continue to whisk until soft peaks form; set aside. Combine remaining icing sugar and mascarpone cheese In Stainless 2-Litre Mixing Bowl; mix well using Bamboo Spoon. Gently fold mascarpone mixture into whipped cream using Small Mix ‘N Scraper® until well combined.
4. Carefully split puffs in half horizontally using Utility Knife. Fit Easy Accent® Decorator with open star tip and spoon in cream mixture. Pipe filling onto bottom half of each pastry puff. Slice strawberries using Egg Slicer Plus™. Place sliced strawberries over filling; place pastry top over strawberries. Serve immediately.
Yield: 12 pastries
Per serving: per pastry: Energy 1174kJ/283kcal; Protein 2.2g; Carbohydrate 20.5g; Sugars 11.3g; Fat 21.4g; Saturated Fat 12.2g; Fibre 0.6g; Salt 0.2g
Cook’s Tip: Use the Utility Knife (using a sawing motion) to carefully split the cooled pastry rectangles in half.
When whipping the cream, place some ice cubes in the bottom of the Stainless 6-Litre Mixing Bowl; place the Stainless 4-Litre Mixing Bowl into the larger bowl. This will help to keep the cream as cool as possible during whipping.