225 g/8 oz puff pastry (paste), thawed,
300 ml double (heavy) cream
90 ml/6 tbsp strawberry jam (conserve)
225 g/8 oz icing
30 ml/2 tbsp water
4 glace (candied) cherries, halved
16 angelica leaves
Roll out the pastry to a 40 x 10 cm/ 16
x 4 in rectangle. Cut into eight 10 x 5 cm/4 x 2 in pieces. Place on a
dampened baking (cookie) sheet. Bake in a preheated oven at
230°C/450°F/gas mark 8 for 10 minutes or until risen, golden and
puffy. Transfer to a wire rack to cool.
When cold, slit horizontally into halves. Whip the cream until stiff.
Sandwich the slices back together with the jam and whipped cream.
Place on the wire rack. Blend the icing sugar with the water until
smooth. Spread over the tops and decorate each with half a glace
cherry and two angelica leaves.