Egg, beaten, 1
Package frozen puff pastry,17 Oz

For the Chantilly Cream
Vanilla extract, 1 Teaspoon
Powdered sugar, for dusting
Heavy whipping cream, 8 Oz
Caster sugar, 1 Tablespoon


Preheat oven at 350 F degrees. Cut the thawed puff pastry into doves with a dove shaped cookie cutter. Move the doves on a baking sheet covered with parchment paper and brush them with the beaten egg. Bake for 10 minutes or until golden brown. Allow to cool completely on their sheet. Prepare the Chantilly cream whipping the cold whipping cream with a hand or stand mixer. When the cream is almost whipped, add the sugar and vanilla extract and continue to whip until stiff.
Place the whipped cream on a pastry bag with a star tip or plain round tip. Stuff half of the doves with Chantilly cream, than cover the stuffed doves with the remaining half. Dust with powdered sugar.

Thanks to: Bread Love and Dreams