Wednesday, 6 March 2019



  • 400g Puff pastry

Chantilly Cream

  • 400mL Anchor Whipping Cream
  • 5mL Vanilla
  • 10g Icing sugar
  • 3ml Rose water


  • 5g Edible flowers                                                                                                                                            




Pre-heat oven to 200oC.  Portion puff pastry into 8cm x 2.5cm rectangle pieces.  Place pastry on a lined baking tray, place another sheet of baking paper and a tray on top of pastry.  Place in preheated oven and cook until golden and cooked through.

Rose Cream

Whip the Anchor Whipping Cream, vanilla, rosewater and icing sugar until a stiff peak is reached.  Place whipped cream into a piping bag with your preferred nozzle, then store in the fridge until required.

Separate puff pastry into three layers, pipe cream on each sheet of pastry.  Stack the pastry and cream on top of each other and finish with edible flowers.                                                                                                               

Makes 10 Portions


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