Flaky ready rolled puff pastry filled with a Biscoff infused whipped cream. This is quick and easy to make, and tastes absolutely delicious!
I love how quick and easy this recipe is to make. This is mainly down to the pre-made pastry used for the hearts. Instead of spending hours attempting to get the perfect puff, all you have to do is get the pastry out of the fridge for roughly 10 minutes to warm up and gently unroll. If you’re using frozen pastry, ensure that you defrost thoroughly first according to the instructions on the packaging. Once the pastry has reached room temperature, cut out your shapes, place them on the pre lined baking tray and brush a wash over the top of each shape, following packet instructions for cooking instructions. It really is that simple!
The wash is a really important step because it helps to give your bake that brown colouring and ensures you end up with crispy pastry. You can either use an ‘egg wash’, where you whisk an egg and gently rub this on the top of the hearts. Or a ‘milk wash’, in which you brush milk on top of the pastry shapes. Although they will both give the same results and is just a matter of which ingredients you prefer to use.
Cream
Let them cool and gently, with a sharp knife, cut them in half. I found that if you cut from the bottom, or ‘point’ of the heart, it helped the pastry to keep its shape.
This recipe uses only a few simple ingredients: whipping cream and Biscoff spread. That’s it, just two super simple ingredients. To make this start by placing the whipping cream into a bowl and using an electric mixer, whisk together until the cream starts to thicken. Once this is mixed and is able to hold its own shape, stir the Biscoff spread through. I liked to add quite a lot to help give it a nice Biscoff taste but feel free to taste as you add and add a little more or less depending on personal preference.
The hardest part of this is whipping the cream. I always struggle with getting it in that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat. Not mixing it enough with leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally use an electric mixer and whisk on the lowest setting, checking it regularly to get the perfect spot. I would recommend stirring the spread through with a metal spoon. If you continued to use your electric whisk then you risk over mixing the cream. Stirring allows you to combine everything well and I personally like to leave a nice visible swirl running through, so that it is not perfectly mixed in.
Any leftovers can be stored in the fridge for 2-3 days. If there is spare cream, place this into an airtight container and store in the fridge for up to 5 days.
Ingredients
- Pre Made Ready Rolled Puff Pastry
- Milk - For a milk wash
- 150ml Whipping Cream
- 4 Heaped Tablespoons Biscoff Spread
- Icing Sugar - For Dusting
Instructions
- Remove the pre made pastry from the fridge and leave to sit for roughly 10 minutes, meanwhile preheat your oven to 180*c Fan Oven/200*c/400*f/Gas Mark 6
- Remove the pastry from the packaging and cut out your shapes. Place this directly onto a pre lined baking tray
- Using a pastry brush, 'brush' a light layer of milk on to the pastry hearts
- Place in the oven for roughly 15-20 minutes, or until risen and a nice golden brown
- Once removed from the oven, allow them to fully cool down
- Place the whipping cream into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape.
- Using a metal spoon, stir through the Biscoff Spread until completely mixed through. Stir through as much or as little spread as you like, depending on personal preference. I like to leave a few swirls of the spread running through so will not stir it together perfectly.
- Using a sharp knife, cut the hearts in half lengthways to create a 'sandwich'. I found it easier to cut from the point of the heart
- Add a spoonful of the Biscoff infused whipped cream mixture to the bottom half of the pastry heart.
- Place the top half of the pastry heart on top, creating a sandwich effect
- Sprinkle with a dusting of icing sugar and enjoy!
Notes
Any leftovers can be stored in the fridge for 2-3 days. If there is spare cream, place this into an airtight container and store in the fridge for up to 5 days.
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