Easter Doves With Chantilly Cream

After Easter comes Easter Monday, an
official holiday in Roman Catholic and Eastern Orthodox cultures.
In Italy is the perfect day for a field trip to the countryside or to the beach, weather permitting .
If you still crave for something sweet after the Easter binge, the puff pastry doves filled with chantilly cream are a delicious treat to put into your pic-nic basket and share with family and friends.

Buona Pasquetta – Happy Easter Monday !!!

Makes : 8 doves with chantilly cream

Difficulty : easy

Prep Time : 30 min.

Cook Time : 10 min.

INGREDIENTS

1 (17.5 ounce) package frozen puff pastry, thawed
1 egg, beaten

For the Chantilly Cream
8 oz heavy whipping cream, cold
1 tbsp caster sugar
1 tsp vanilla extract

powdered sugar, for dusting

DIRECTIONS

Preheat oven at 350 F degrees.
With a dove shaped cookie cutter, cut the thawed puff pastry into doves.
Move the doves onto a baking sheet covered with parchment paper and brush them with the beaten egg.
Bake for 10 minutes or until golden brown.
Allow to cool completely on the baking sheet.
Prepare the chantilly cream whipping the cold whipping cream with a hand or stand mixer.
When the cream is almost whipped, add the sugar and vanilla extract and continue to whip until stiff peaks form.
Place the whipped cream on a pastry bag with a star tip or plain round tip.
Stuff half of the doves with chantilly cream, than cover the stuffed doves with the remaining half.
Dust with powdered sugar.

Photo by Maurizio “OttO’ De Togni