Ingredients
For 10 portions
6
Filo pastry sheeats à 50 g
50g
Powdered sugar
For the decorating cream
250g
QimiQ Classic, room temperature
830ml
Whipping cream 36% fat
80g
Sugar
100g
Dark chocolate (40-60 % cocoa), melted
To decorate
Mixed berries, fresh
Preparation
- Pre-prepare the pastry according to the instructions on the packet. Cut the pastry into circles with Ø 6 cm diameter and place onto baking sheet lined with baking paper. Sprinkle with icing sugar and bake at 180° C for approx. 4-5 minutes. Allow to cool.
- For the decorating cream: whisk the unchilled QimiQ classic smooth. Add the cream and sugar and whip at medium speed until stiff.
- Fold in the melted chocolate. (The chocolate should not be too hot - about 104-113 °F).
- Place the decorating cream into a piping bag with a star nozzle and pipe onto pastry sheets layer by layer.
- Decorate with fresh berries.
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