Heart-shaped Valentine’s day snacks
CMS RECIPE DETAILS INGREDIENTS
- 200 g frozen puff pastry with yeast
- 200 ml heavy cream
- 60 g sugar
- 50 g milk chocolate
- 20 g unprocessed almonds
- Some raspberries
- Sugar hearts
CMS RECIPE DETAILS PREPARATION VIDEO
Thaw the puff pastry and spread it slightly wider and thinner with your hands. Shape into large hearts using cookie cutters. When done, place on a baking tray lined with baking paper, decorate with sugar hearts and sprinkle lightly with sugar. Bake in at 180 C for about 15 minutes.
While the pastry is baking, whip the whipping cream with the cream and sugar. When the hearts are baked, remove from the oven and cool. Then cut in half horizontally. Spread melted chocolate on the bottom of the hearts and sprinkle with slivered almonds. Then top with whipped cream and the raspberry halves. When done, place the top half of the heart back. For decoration, you can also sprinkle small sugar hearts or icing sugar on top.
CMS RECIPE DETAILS PREPARATION
Thaw the puff pastry and spread it slightly wider and thinner with your hands. Shape into large hearts using cookie cutters. When done, place on a baking tray lined with baking paper, decorate with sugar hearts and sprinkle lightly with sugar. Bake in at 180 C for about 15 minutes.
While the pastry is baking, whip the whipping cream with the cream and sugar. When the hearts are baked, remove from the oven and cool. Then cut in half horizontally. Spread melted chocolate on the bottom of the hearts and sprinkle with slivered almonds. Then top with whipped cream and the raspberry halves. When done, place the top half of the heart back. For decoration, you can also sprinkle small sugar hearts or icing sugar on top.
Heart-shaped Valentine’s day snacks
CMS RECIPE DETAILS INGREDIENTS
- 200 g frozen puff pastry with yeast
- 200 ml heavy cream
- 60 g sugar
- 50 g milk chocolate
- 20 g unprocessed almonds
- Some raspberries
- Sugar hearts
CMS RECIPE DETAILS PREPARATION
Thaw the puff pastry and spread it slightly wider and thinner with your hands. Shape into large hearts using cookie cutters. When done, place on a baking tray lined with baking paper, decorate with sugar hearts and sprinkle lightly with sugar. Bake in at 180 C for about 15 minutes.
While the pastry is baking, whip the whipping cream with the cream and sugar. When the hearts are baked, remove from the oven and cool. Then cut in half horizontally. Spread melted chocolate on the bottom of the hearts and sprinkle with slivered almonds. Then top with whipped cream and the raspberry halves. When done, place the top half of the heart back. For decoration, you can also sprinkle small sugar hearts or icing sugar on top.