Puff Pastry Slices with Raspberries

For the puff pastry slices with raspberries, first make the vanilla cream: Bring the milk to a boil, let the sugar melt in it, mix in the vanilla sugar. Mix the yolks with the cornstarch until smooth, stir into the hot milk, stirring continuously until thickened.

Allow to bubble once, but never boil, otherwise the sauce will curdle. Remove the saucepan from the heat and place in cold water. Stir until the cream has cooled.

Meanwhile, defrost the six puff pastry sheets, one against the other, on the countertop. Brush with softened butter, fold each sheet over the butter side, and flatten back to original size. Cut each slab in half.

Spread out on a baking sheet covered with parchment paper, sprinkle each second slab evenly with sugar and place a few flakes of butter on top. Bake in a 200 °C oven for 20 to 25 minutes, until the dough pieces are golden brown.

Divide the dough pieces diagonally in half. If you like, caramelize the top. To do this, sprinkle with sugar and melt it with a blowtorch.

To serve, assemble the slices: spread a thick layer of vanilla cream on a bottom sheet of puff pastry and top densely with raspberries. Cover with the top half.

Do not leave the puff pastry slices with raspberries for long, but bring them to the table before they are softened by the cream.

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