• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set aside.

PUFF PASTRY PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• Roll both puff pastry sheets into two larger squares directly onto your Large Bonmat. Generously brush the melted butter on your first puff pastry, sprinkle the Demerara sugar then flip the second pastry on top.
  
• Cut your large square into 4 smaller squares, using your cake server knife. Then, cut a diagonal line into each one in order to obtain 8 triangles. Refrigerate for 30 minutes. IMPORTANT: Do not skip this step as you will get a fluffy puff pastry when baked.
  

BAKE!

• Preheat oven on 400F/200C.
• Take your Bonmat™ out of the fridge. Whisk the egg yolk and brush it on top of your puff pastry, then sprinkle the Demerara sugar. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).
  
• Once your Puff Pastry Triangles are out of the oven, let them cool down for about 10 minutes while preparing the Mascarpone chantilly.
  

MASCARPONE CHANTILLY PREPARATION

• In a mixing bowl, beat the mascarpone with the vanilla bean paste, until smooth on medium speed for about 1 minute.
• Now, add the heavy whipping cream a splash at a time while beating on Medium High Speed until light and fluffy for less then 3 minutes. IMPORTANT: Do not over mix!
• Then, fold the powdered sugar until it is combined. IMPORTANT: Do not over mix! Place the Chantilly in your Pastry Bag with the round tip on. Set aside.
  

ASSEMBLY

• Take your puff pastry triangle and separate the top from the bottom.
• Pipe the chantilly on the bottom pastry, add a few drops of Raspberry Violet Jam, a few slices of kiwi and a dollop of chantilly by the widest part.
• Place your top pastry over, add another dollop of cream and a slice of kiwi. Dust with powdered sugar. Enjoy & Bon Appétit!