Equipment

Rolling pin
Ruler
Sharp knife
Baking tray with baking paper or mat
Pastry brush
Saucepan
Whisk
Mixer
Piping bags with nozzles

Method

Get cooking

The pastry

Roll out the puff pastry to 5 mm thick. Cut into four rectangles of 8 by 12 cm.
Glaze the top with beaten egg.
Dip the glazed side into the sugar. Then place the sugared side up on the baking tray and let rest sufficiently.
Bake for 15 to 20 minutes in a preheated oven at 190 °C (fan). The dough will rise significantly.

Time range: choose the first timer to check progress or the last for the end of the stated time.
Remove from the oven and let cool slightly. Slice each pastry horizontally into two. Keep the base and its matching top together.

The whipped cream

Add sugar and vanilla extract to the double cream and whip. Set aside in the fridge.

The sour cherries

Separate the cherries from the juice. Dissolve the cornflour in 25 g cold sour cherry juice or water. Bring the remaining juice with the sugar to a boil and add the cornflour mixture while stirring. Add the cherries once the juice has thickened.
Spread the thickened cherries on a tray and let cool.

The pastry cream

Make pastry cream according to the basic recipe. Spread on a tray and let cool.

Finishing

Pipe the cooled pastry cream onto the base.

Banketbakkersroom op de bodem spuiten
Place enough cherries in the centre, leaving some space from the edge. Be sparing with the thickened cherry juice.

De krieken in het midden leggen
Pipe the whipped cream over the cherries, so they are completely covered.

De krieken bedekken met slagroom
Finish with the sugared top.

Source / inspiration: CVO, opleiding Banketbakker, Bladerdeeg, les 5 — 6 oktober 2026.

Background

For these four allumettes, we used a quarter of the puff pastry dough made with 250 g of flour. According to the ratio chart, that's about 145 g of finished dough.

This is our version from lesson 5: 5 mm thick, rectangles of 8 by 12 cm, a sugared top and a filling with pastry cream, sour cherries, and whipped cream.

Tip

Make the whipped cream and thickened cherries using the lesson quantities below. Use only what you need for the four allumettes; you may have leftover filling. The exact amount of pastry cream is not noted.

Allumettes with Sour Cherries

Ingredients

The pastry

The whipped cream

The sour cherries

The pastry cream

Equipment

Get cooking

The pastry

The whipped cream

The sour cherries

The pastry cream

Finishing

Background

Tip