Summary

Ingredients

• 1 package puff pastry, rolled out
• 1 packet pudding powder, (vanilla or chocolate)
• 3 sheets gelatine, white
• 500 ml milk or water / wine mixture (I for pudding powder)
• 2 cups cream
• Fruit, e.g., peach with vanilla pudding, cherries with chocolate pudding
• 3 tablespoon jam, (vanilla pudding) or melted chocolate (chocolate pudding)

For decoration:

• Powdered sugar, or melted chocolate

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Instructions

1. Cook the pudding according to the instructions or with a water / wine mixture (vanilla pudding), soak the gelatine and dissolve it in the hot mixture. Stir cold or simply let cool down.
2. Roll out the puff pastry, use a cutter approx. 8 cm in diameter (e.g. flower, circle or heart) to cut out the entire dough as effectively as possible and cover with a slightly damp cloth.
3. Cut out small, matching decorative particles from the leftovers.
4. Preheat the waffle iron, then place the pieces of dough in the middle and bake until golden brown. Remove from the waffle iron and let cool on a rack. Cover half of the pieces with jam or chocolate.
5. Whip the cream until stiff and fold it into the mass that is starting to stagnate, if necessary sweeten or round off the taste with a dash of alcohol. Fill into a piping bag and do not spray too generously onto the coated particles in a visually appealing way, squeeze some suitable pieces of fruit into the cream mixture. Place the uncoated particle on top and decorate with another dab of cream pudding. Decorate with the small decorative puff pastry pieces. If necessary, dust with icing sugar or sprinkle with liquid chocolate.
6. Chill until ready to serve.