Puff Pastries with Nutella Cream and Almond Coffee Banana Smoothie

1. Preheat the Oven: Preheat your oven to 200°C (390°F).
2. Roll Out the Puff Pastry: If using store-bought puff pastry, roll it out on a lightly floured surface. Cut the pastry into 8-10 squares or rectangles, depending on the size you prefer for the pastries.

1. Apply the Egg Wash: Brush each pastry square with the beaten egg to give it a golden, shiny finish when baked.
2. Add Almond Flakes: Sprinkle the almond flakes evenly on top of each pastry, pressing gently so they stick to the egg wash.
3. Bake: Transfer the pastry squares to a baking tray lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed up. Once done, set aside to cool completely.

1. Make the Vanilla Pudding: In a medium saucepan, combine 60 g of vanilla-flavored pudding powder with 50 g of sugar and 300 ml of milk. Whisk together until smooth and heat over medium heat, stirring continuously until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool.
2. Whip the Cream: In a separate bowl, whip 200 ml of whipping cream until soft peaks form. Set it aside.

Mix Nutella with Pudding: Once the pudding has cooled, fold in the Nutella and stir until smooth and well combined.
Combine with Whipped Cream: Gently fold the whipped cream into the Nutella pudding mixture, creating a light and fluffy cream filling.

1. Slice the Pastries: Once the puff pastries have cooled, carefully slice each one in half horizontally, creating a top and bottom layer.
2. Fill with Nutella Cream: Spoon a generous amount of Nutella cream onto the bottom half of each pastry. Layer a few slices of fresh strawberries on top of the cream for a burst of freshness.
3. Close the Pastries: Place the top half of the pastry over the cream and strawberries to close the pastry.

1. Dissolve Coffee: In a small cup, dissolve the 20 g of instant coffee in 100 ml of hot water. Set aside to cool slightly.
2. Blend the Smoothie: In a blender, combine the bananas, 150 ml of milk, 30 ml of whipping cream, 20 g of powdered sugar, 5 ml of vanilla essence, and the cooled coffee. Blend until smooth and creamy.

Top with Almonds: Pour the smoothie into glasses and sprinkle the chopped almonds on top for a crunchy garnish.

1. Serve the Pastries: Place the filled Nutella pastries on a serving plate, dust with powdered sugar if desired, and serve alongside the refreshing banana coffee smoothie.

- Puff Pastry: If using frozen puff pastry, make sure to thaw it properly before rolling it out to avoid cracking.
- Nutella Cream: Allow the pudding mixture to cool before mixing it with Nutella to prevent the whipped cream from melting and losing its fluffy texture.
- Smoothie Variations: You can add a pinch of cinnamon or cocoa powder to the smoothie for an extra depth of flavor.

Almond Flakes: Toast the almond flakes in a dry pan for 2-3 minutes over medium heat until they are golden and fragrant. This enhances the flavor and gives a crunchy texture.

- Pastries: The Nutella cream-filled pastries are best eaten fresh but can be stored in the refrigerator for up to 2 days. Keep them in an airtight container to maintain freshness. To refresh them, you can reheat the pastries in a 180°C (350°F) oven for 5 minutes before serving.
- Smoothie: The banana coffee smoothie is best consumed immediately. However, if you have leftovers, store them in the refrigerator for up to 24 hours in a sealed container. Stir well before serving.