I could eat these all day!
So the cream came out a little runnier than expected, but it tastes great so that is what counts.
I was surprised that the puff pastry tasted a little bland on it's own, but whoever wrote the recipe knew what they were doing, because as soon as I combined the layers of orange patisserie cream, raspberry sauce, raspberries and puff pastry - WOW
Not too sickly, just sweet enough with a great kick from the raspberries!
Mine look a little wonky compared to the book, but I think that was down to my cream not being thick enough to stabilise it.
A lot of work involved to make all the elements but I would definitely make these again as a treat :-)
Tips - make sure the pastry is cooked all the way through, when the book says better to over cook than under they mean it - my middle two slices were a tad under.
I also have a lot of raspberry sauce left so will freeze it for next time :-)
Xxx
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