Pastry with Plums and Chantilly Cream

  • Pastry with Plums and Chantilly Cream
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes

Ingredients

  • 2 x sheets store-bought puff pastry, thawed
  • 6 x plums, halved, stone removed
  • 1/4 cup almond meal
  • 3 Tbls strawberry jam or apricot jam
  • 2 Tbls caster sugar or demerara sugar, for sprinkling

Method

1. Preheat oven to 180 degrees Celsius. Cut pastry into 4 10cmx20cm rectangles. Place the pastries on a baking tray lined with baking paper. Spread jam on the pastries and sprinkle with almond meal. Top each pastry with 3 plums on each and sprinkle with caster sugar or Demerara sugar. Bake for 10-15 minutes or until pastry is golden. Serve with Chantilly cream. Garnish with mint leaves.

2. For the Chantilly cream, beat the cream in a medium bowl with an electric mixer on high speed until almost thickened. Add the icing sugar and vanilla paste and beat until thickened.

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  • Sarah is very nice and must be delicious.

    Reply

    by ANNA LINHART on 23/02/2013, 16:48
    ANNA LINHART
    • Thanks, Anna. It was lovely! :)

      Reply

      by Sarah Lewis on 26/02/2013, 11:47
      Sarah Lewis
  • I have an abundance of peaches at the moment, will try this recipe with peaches.

    Reply

    by Carole DeMaria on 26/02/2013, 21:51
    Carole DeMaria
    • Great idea, Carole. You can also use apricots or nectarines! :)

      Reply

      by Sarah Lewis on 27/02/2013, 16:27
      Sarah Lewis
  • Amazing 5/5

    Reply

    by Jeffrey Lewis on 03/03/2013, 16:01
    Jeffrey Lewis