Homemade puff pastry with strawberry cream

Ingrédients

• 250 g all-purpose flour, plus extra for dusting
• 1 pinch of salt
• 150 ml cold water
• 200 g unsalted butter, ice-cold
• 1 egg (for brushing)
• 200 ml heavy cream
• 2 tbsp powdered sugar, plus extra for sprinkling
• 100 g fresh strawberries, finely chopped

Préparation

1. 1

   Mix 250 g flour with a pinch of salt. Add 150 ml cold water and knead into a smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.Roll the dough out on a lightly floured work surface into a rectangle of about 30 x 20 cm. Distribute 200 g ice-cold butter in thin slices over two-thirds of the dough.Fold the unbuttered part over the middle, then fold the buttered part over that. You now have three layers. Seal the edges well. Wrap in plastic wrap and chill for 20 minutes in the fridge.Repeat the rolling and folding another four times, chilling for 20 minutes in the fridge between each turn. Make sure the dough always stays cold.Preheat the oven to 200°C (conventional heat). Roll the puff pastry out to a thickness of 3 to 4 mm. Cut out circles or rectangles and place them on a baking sheet lined with parchment paper.Brush the pieces of puff pastry with a beaten egg. Bake them 18 to 20 minutes until golden brown and crispy. Remove from the oven and let cool completely on a wire rack.Whip 200 ml heavy cream until stiff. Stir in 2 tablespoons powdered sugar and 100 g finely chopped strawberries. Slice the cooled puff pastry pieces horizontally and fill them generously with the strawberry cream.Place the top back on the cream and dust with a little powdered sugar. Serve immediately for the best result.