PUFF PASTRY SANDWICHES WITH CREMATTA CHOCOLATE & COFFEE MOUSSE
Ingredients
-
Puff pastry (1x)
-
Crematta (2 tubs)
-
Cocoa Powder (30-40g)
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Icing Sugar (20g)
-
Instant Coffee (to taste)
-
Vanilla Extract (to taste)
Method
- The day before: Prepare the mousse by whipping together Crematta, cocoa powder, icing sugar, instant coffee, and vanilla extract. Refrigerate overnight to set.
- On the day: Let the puff pastry come to room temperature before baking. Preheat the oven to 200°C. Two options for baking: 1. Cut the puff pastry into 3-4 cm squares and bake until puffed and golden. 2. For a flatter, crispy version, bake the puff pastry between two trays. Let the pastry cool completely before assembling.
- For the puffed version, slice open and fill with the mousse. For the flat version, create sandwiches by layering two pieces with mousse in between. Dust with icing sugar to finish, and serve.
- Enjoy!
