Cremes with Strawberry Foam

1. Dough

puff pastry 1.2 lb (550 g)

Bake top and bottom layer of dessert from puff pastry - ready-made, spread and rolled on parchment paper.

2. 

Unroll the pastries, prick them with wooden skewer and gradually bake on a baking tin.

3. 

Cut one layer into equal squares.

4. Pudding filling

chicken egg 6 pcs • whole milk 3.5% 1.05 quart (1000 ml) • sugar granulated 5.25 oz (150 g) • vanilla sugar 0.5 oz (15 g) • vanilla pudding - powder 3.5 oz (100 g)

Separate egg yolks from whites. Mix milk with sugar, vanilla sugar, pudding powder and cook dense pudding. At the end stir egg yolks into the hot pudding and bring to the boil.

5. 

Pour hot pudding on the layer (not the cut one) of the baked pastry and spread it evenly.

6. Foam filling

strawberries 1.1 lb (500 g)

Remove leaves from strawberries, wash them and put aside 3 strawberries for the final decoration.

7. 

Use a hand blender to mix the rest until mashy.

8. 

sugar granulated 8.75 oz (250 g) • water 3.25 tbsp (50 ml)

Cook sugar with water (15 minutes) and prepare a sticky syrup.

9. 

Put on the range large pot with water and place a small pot in. Bring water to the boil. Beat egg whites into a semi-stiff foam.

10. 

Pour mixed strawberries to egg whites foam and whisk into a dense foam.

11. 

Transfer the foam into small pot prepared on the range with boiling water underneath. Pour hot syrup in.

12. 

Cook the foam over a water bath while whisking constantly (for about 20 minutes).

13. 

Put 3 tablespoons of foam in decorating bag. Place rich layer of the remaining cooked strawberry foam on the pudding, spread it evenly and flatten the edges.

14. 

Place squares of the baked puff pastry on top of the foam.

15. 

powdered sugar

Sprinkle the pastry squares with sugar and decorate with prepared foam in the decorating bag and slices of strawberries. Place dessert to the refrigerator for one hour.

16. 

Cut it before serving.