200g of ready-made flaky pastry
1 egg yolk
For the chantilly
180g of fresh heavy cream
30g of sugar
4 drops of vanilla extract
For the sauce
300ml of port wine
30g of sugar
For assembly
4 ripe but firm kiwis, in their skin, peeled and cut into slices
20g of confectioner's sugar
200g of ready-made flaky pastry
1 egg yolk
For the chantilly
180g of fresh heavy cream
30g of sugar
4 drops of vanilla extract
For the sauce
300ml of port wine
30g of sugar
For assembly
4 ripe but firm kiwis, in their skin, peeled and cut into slices
20g of confectioner's sugar
Step 1
Using a suitable knife (see above photo), make incisions in the flaky pastry to obtain a "rended" texture
Next, cut four disks, each 10cm in diameter, and place them in an oven-safe dish, arched
Cut out another four disks from the remaining pastry, this time plain
Dip them in the egg yolk and bake all (both rended and plain) at medium-high heat (160°C) for 15 minutes
Whisk the heavy cream to a chantilly consistency with sugar and vanilla extract, then reserve
Step 2
In a frying pan, combine port wine and sugar
Brew it over low heat until the liquid reduces by half
Remove from heat and refrigerate for 30 minutes
To serve, place a dollop of chantilly on top of each plain pastry disk
Arrange kiwi slices on top and drizzle with some of the reduced port wine sauce
Finish off with rended flaky pastry and dust with confectioner's sugar
