Puff Pastry Squares
1 With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2 On a floured work surface, roll out the puff pastry to form a 10-inch (25 cm) square. With a pastry brush, cover the square with the milk. Sprinkle with the sugar. Cut the pastry into 4 smaller squares. Place the squares on the baking sheet. Bake for 15 to 18 minutes or until nicely browned. Let cool completely, about 30 minutes.
Whipped Cream
3 In a bowl, whisk the cream, icing sugar and vanilla with an electric mixer until stiff peaks form.
Assembly
4 When ready to serve, place the cooled puff pastry squares on plates. Using a knife, make an incision at the centre of each square. With your fingertips, open the incision slightly and fill with the whipped cream. Top with the raspberries and almonds. Drizzle with the chocolate-hazelnut spread.
Chef’s tip
The raspberries can be replaced with another fruit of your choice, such as clementines, blueberries, strawberries, etc.
This dessert is as pretty as it is delicious and will be a real showstopper, even if it only took a few minutes to make. All you have to do is fill puff pastry squares with whipped cream and top with fresh raspberries, almonds and a little chocolate hazelnut spread. It’s impossible to resist.