Roll out the puff pastry a little more and divide it into three strips. Place on a baking sheet lined with parchment paper. Prick very frequently with a fork. Rest for about fifteen minutes.
Drain the peaches and blend finely with a little juice in a hand mixer.
Soak the gelatin in cold water. Rinse the nectarines and cut into thin slices.
Bake the puff pastry at 220 °C for 10-12 min and cool on the baking tray.
Spread two of the puff pastry strips with the peach puree.
Squeeze out the leaf gelatine and let it melt in the warmed milk.
Whip the cream with the vanilla sugar and the sugar until stiff and stir in the dissolved gelatine.
Using a piping bag, pipe the cream onto the puff pastry strips coated with the peach puree, reserving a little for the garnish.
Set aside nectarine slices for garnish. Use the remaining slices to top the cream-covered strips, placing them on top of each other and pressing them lightly until smooth.
Make the currant jelly with half of the water until it is spreadable. Spread it on the third puff pastry strip and dry it. Stir the powdered sugar with the remaining water and garnish the puff pastry strip with it.
To serve, divide the glazed puff pastry strip into on-the-spot pieces and place on the nectarine cream puff pastry strips.
Carefully cut the slices all the way through.
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