Tschebulls Cream Slices

For the cream slices, roll out the puff pastry on a floured work surface to the thickness of the back of a knife. Prick well with a fork (pierce several times) and place on a baking tray lined with baking paper.

Bake in a hot oven at 210 °C for 10 minutes and finish at 180 °C for 15 minutes.

For the vanilla cream, mix the vanilla cream powder with a little milk and the yolk until smooth. Heat the rest of the milk with the sugar and boil down the cream powder. Let the cream cool down.

Cut the puff pastry into 4 strips about 10 cm wide. Spread a thin layer of currant jam on the “pretty side” of one strip.

Glaze with warm fondant. Once the fondant has set, cut into pieces about 3.5 cm in size. Stir or strain the prepared cooled vanilla cream until smooth.

Fill the puff pastry strips with it and place them on top of each other. Spread only a thin layer of vanilla cream on the top puff pastry strip. Whip the cream until stiff and spread it on the vanilla cream-coated puff pastry.

Place the glazed puff pastry pieces on top and cut the cream slices into pieces.

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