Ingredients
For 10 portions
2package
Danish pastry dough, fresh
For the broccoli cream
375g
QimiQ Whip Pastry Cream, chilled
250g
Broccoli, cooked
110g
Butter, melted
Salt
Black pepper, ground
Ground nutmeg, ground
60g
Almonds, grated
For the sweet pepper cream
375g
QimiQ Whip Pastry Cream, chilled
250g
Sweet red peppers, tinned and drained, finely diced
110g
Butter, melted
2g
Smoked sweet paprika, smoked
Salt
Black pepper, ground
Preparation
Roll out both packs of Danish pastry and cut into 3 strips. Blind bake at 180 °C for approx. 10 minutes.
For the broccoli cream: mix the cold QimiQ Whip Pastry Cream with the broccoli, spices and grated almonds until smooth. Whisk until the required volume has been achieved. Slowly add the melted butter.
Place one strip of Danish pastry in a deep baking tin as a base. Spread the broccoli cream onto it and place the second strip of Danish pastry on top. Allow to chill.
For the sweet pepper cream: mix the cold QimiQ Whip Pastry Cream with the sweet pepper, pepper powder and spices until smooth. Whisk until the required volume has been achieved. Slowly add the melted butter.
Spread the sweet pepper cream onto the chilled Danish pastry. Place the last sheet of Danish pastry on top and deep freeze.
Cut the frozen pastry cream into slices, allow to defreeze slowly in the refrigerator and serve.
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