Soft, golden, flaky croissants served with a fresh cream and sliced strawberries.
2 x 375g packs Ready Rolled Puff Pastry
10ml Red Food Colouring
1 Medium Egg Yolk
300ml Double Cream
250g Fresh Strawberries
5g Icing Sugar
Pre-heat the oven to 200oC/Gas Mark 6.
Roll out the 2 sheets of puff pastry and keep them on the greaseproof paper. Cut the first sheet into 6 long triangles.
With a brush, paint all the triangles with the red food colouring, making sure to do the edges too.
Cut the other sheet into 6 long triangles but trim them so they are slightly smaller than the red ones. Discard the leftover bits of pastry.
Put the red pastry triangles on top of the plain pastry triangles. Then, roll up from the thick side to the pointed side to make 6 croissants.
Put the croissants on 2 greased baking trays.
Mix the egg yolk and milk together then lightly brush the croissants with the egg wash.
Bake in the oven for 30-35 minutes until golden and risen.
Allow to cool, then slice open.
Whip the cream with the icing sugar and fill the croissants with this cream mixture.
Finally, wipe and slice the strawberries and stuff them around the cream in the croissants.