Trottoir (caramelized puff pastry), light vanilla cream, strawberries and raspberries marinated with lime zest |

Preparation time: 45 min

Preheat your Oven at 420 °F

• Puff pastry

  Pick puff pastry using a fork, sandwhich between two sheets of cooking paper and place between 2 baking trays.

  Bake in the oven at 215°C/420°F for 20 to 25 min. When cooked at 85%, remove the top tray and paper. Cover with icing sugar and put back in the oven for few minutes.

  When nice and colored, remove from oven and let cool down aside.

• Light cream

  Whip the cream with a whisk and put aside in the fridge.

  In a pot, bring the milk to a boil.
  In a bowl, combine and mix the yolks, the egg and the sugar. Mix until lightened and uniform. Add the flour and starch and mix until smooth.

  Once boiling, pour half of the milk on the mix to dissolve everything. Pour everything back into the pot. Bring to a boil while whisking non stop and let cook for 1 minute when boiling.

  Pour the cream in a bowl, cover with saran wrap and let cool down in the fridge.

  When cold, whip the cream until smooth and fold the cream using a spatula.

  Fill a pasty bag with a plain tip and keep aside in the fridge

• Dressing final touches

  Marinade
  Bring to a boil in a pot water and sugar to make your syrup. remove from heat and add lime and lemon zests. Let cool down. Add the fruits 30 minutes before serving. (Best if done 1 day in advance)

  Dressing
  Slice a large strip of puff pastry (15cm x 4 cm).

  Put your pastry in the middle of your plate, drop some balls of light cream using the pastry bag in the fridge. Place some red berries.

  Sprinkle with citrus zests and leaves of cilantro or mint.