pkg puff pastry
egg, with 2 tbsp water for brushing
cup whipping cream
cup mascarpone cheese
zest and juice of one lemon
Tbsp elderflower cordial
Preheat oven to 375 F.
On a lightly floured surface, roll out puff pastry to 1/4-inch thick and cut 24 discs
1 1/2 -inches in diameter. Egg wash discs and place on parchment-lined baking sheet.
Then cut 24 more discs the same diameter and punch a hole in the middle.
Place rings on top of whole dics (making little bouchees). Brush with egg wash and sprinkle with sugar. Bake for 18-20 minutes, until golden brown.
Whip cream to soft peaks.
Add mascarpone and remaining ingredients and whip until it holds its shape when whisk is lifted.
Pipe about 2 tbsp mascarpone cream into the center of each “bouchee”, top with a halved strawberry and garnish with a lemon zest strip.