For 150 servings
5000 g puff pastry
40 g gelatin powder
200 g water
3280 g Debic low-fat quark
1640 g Debic Cream Pâtissière
2460 g Debic Prima Blanca Max whipped cream with 11.5% sugar
2200 g Debic Prima Blanca Max whipped cream with 11.5% sugar
220 g sugar syrup
400 g fresh strawberries
neutral cover jelly
finely ground pistachios
Roll out the puff pastry to 1.5 mm. Divide the dough on three baking trays of 60 x 80 cm.
Leave to rest for 15 minutes and prick the dough in two directions. bake the puff pastry at 180 °C, for 35 - 40 min.
Cut the puff pastry into 11 x 4 cm slices.
Mix the gelatin powder with the water and let it rest well. Heat a small amount of Debic Cream Pâtissière and melt the gelatin mass in it.
Then mix the Debic low-fat quark with the other crème pâtissière. Beat the Debic Prima Blanca Max whipped cream with 11.5% sugar and mix it in through the cheese mixture. Let it stiffen.
Construction and finish
Divide the cream cheese using a piping bag about half of the puff pastry slices (+/- 35 grams cream cheese per puff). Cover with a second puff pastry. Finish the tompouce with some cups of cream cheese.
Decorate the tompouce with quarters of strawberry that were passed through the neutral jelly. Sprinkle with pistachios and decorative flowers.