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          Cooking Recipe Ingredients:

• 1.32 lbs. puff pastry dough
• 0.8 lbs. creme patissiere (custard filling for pastries and cakes)
• 0.55 lbs. raspberries
• 1.27 cups raspberry sauce
• 1 oz. light yoghurt
• 3.5 oz. vanilla sugar
• 6 mint leafs

     Cooking recipe preparation instructions:

1. Spread the puff pastry until obtaining a thickness of about 0.1 in. Sting it with a fork, to avoid that it grows and swells during the cooking.
2. Before it is cooked, sprinkle some vanilla sugar over it. Keep about 0.7-1 oz. vanilla sugar for later on in the recipe. Continue the cooking when the sugar starts to caramelize.
3. Let the dough cool down before cutting 18 discs with 4 in diameter.
4. Spread the discs on a board. Put the raspberries as crown on the outer edge of 12 discs. In the middle, put the crème patissiere.
5. Put two discs, with the raspberries and the cream, on top of each other. Add an empty disc on top of them, to obtain six puff pastries.
6. Place them on a tray and put it for 3 minutes in the oven. Remove from the oven and sprinkle with the remaining vanilla sugar.
7. Take six lukewarm dishes. Pour one spoon of the cold raspberry sauce on the right, about the same size as the puff pastry.
8. Take some yoghurt and put it in a paper cone, of which you cut off the tip beforehand. Then, pour the yoghurt over the raspberry sauce, forming a spiral.
9. Then, using a small knife, trace 8 lines from the edge to the center and from the center to the edge, so that you obtain 8 triangles. The decoration should resemble a spider web. Put the puff pastry on the right side of the dish. Serve it!