Mascarpone and caramel puffs
Mascarpone and caramel puffs
Ingredients:
1 sheet of sweet puff pastry
1 holder of mascarpone (about 1 cup)
1 can caramel treat (or cook a can of condensed milk over low heat fully covered under water for two hours)
melted butter
1 bar or white chocolate
1/2 cup of raspberries
Method:
1. Roll out the puff pastry sheet and cut out round shapes with a cookie cutter or a glass, place on a baking tray, brush over melted butter and let it bake for 10 minutes @180°C.
2. Let them cool.
3. Mix together the mascarpone and the caramel treat and scoop in to a piping bag with a round nozzle.
4. Make a hole in the puff pastry puffs with the piping bag nozzle and pipe in the filling.
5. Melt the white chocolate and then dip the puffs in the white chocolate covering the nozzle hole, decorate with the raspberries and eatable golden pastry powder.
6. Place in the fridge till it's time to serve them.
PS: Be aware not to fill the puffs to ahead of time for they can become soggy.
