Love Wells With Chocolate Whipped Cream And Raspberries

Roll out the dough to about 4 mm thick. Cut out 12 discs with a 6 cm diameter fluted cookie cutter. Place six of them on a moistened baking sheet. Brush with egg yolk and a little water.

With a 3 cm diameter fluted cookie cutter, punch a hole in the center of the remaining discs. Remove the loose dough slices. On a baking sheet, place the rings on top of the whole discs. Brush the rings with egg yolk as well as the loose pasta slices. Put in the refrigerator for 30 minutes.

Turn on the oven to th. 7 (210°C). Put the tray in the oven for 15 min. Let cool on a rack. Thaw the raspberries according to the package directions. Whip the very cold liquid cream. When it is almost firm, add 40 g of powdered sugar and 25 g of sifted cocoa. Mix the jam and the liquor.

Fill the wells with a spoonful of jam, then with chocolate whipped cream. Decorate with two or three raspberries. Arrange the wells on plates sprinkled with the remaining powdered sugar. Decorate with remaining raspberries, puff pastry slices and fresh mint.