Tired of the usual Easter dessert? Let’s make together some Puff Pastry Eggs with Custard Cream and Sour Cherries! A delicious and easy-to-make dessert, perfect for snack or to conclude a meal with family or friends, as an alternative to the Easter dove or the chocolate egg.
I made these Easter Eggs with puff pastry with homemade cream and sour cherries from Fabbri 1905, which we all love, an iconic product of the company that goes very well with this recipe, which you can serve during the Easter holidays.
In recent years, I have suggested many desserts made with puff pastry. I find it versatile, easy, and economical for many recipes. Last year, in fact, we made the Stuffed Puff Pastry Doves, for example. Two years ago, instead, we prepared the Tiramisu in the Easter Egg, an endless delight!
Here I leave you the links to these two preparations and other recipes that you can make using Fabbri 1905 sour cherries, as you will have a jar available when purchasing them for today’s recipe. You will also find the recipe for the Easter egg with tiramisu inside. You can try the Little Puff Pastry Doves or the Pan Brioche Dove with Nutella, which remains my favorite breakfast dessert!
On the blog you will also find the collection sweet recipes with homemade custard cream, all the desserts I have prepared using this ingredient as the main character!
Every link is clickable and will take you directly to the recipe you chose to read. Remember that I await you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment for all blog readers to start the day with a sweet or savory pampering!
If you want to purchase the sour cherries in syrup or other products from the Fabbri 1905 Family, you can use the discount code reserved for readers of my cooking blog by typing, before payment, FABBRIRICETTEDIBEA20.
You can prepare many recipes. Take a look at this collection and let yourself be tempted by the deliciousness of the desserts or the taste of the savory dishes: Recipes with Fabbri 1905 products!
Let’s move on to the recipe of puff pastry Easter eggs with custard cream and sour cherries!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
- Energy 1,279.22 (Kcal)
- Carbohydrates 139.38 (g) of which sugars 60.49 (g)
- Proteins 30.58 (g)
- Fat 68.35 (g) of which saturated 17.38 (g)of which unsaturated 48.50 (g)
- Fibers 6.35 (g)
- Sodium 403.72 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two Puff Pastry Easter Eggs with Cream and Sour Cherries
- 1 roll puff pastry (rectangular)
- 20 sour cherries in syrup (from Fabbri 1905)
- 1 egg yolk
- to taste powdered sugar
- 2 cups cups whole milk (at room temperature)
- 2 eggs (at room temperature)
- 1/2 cup cup flour (previously sifted)
- 1/3 cup cup sugar
- 1 packet vanilla (or a vial or the seeds of a vanilla bean)
- to taste lemon peel (untreated)
Remember that the cream must be prepared several hours before making the puff pastry eggs. If it’s hot, it won’t work, and you risk ruining the entire recipe. Keep in mind that I made the custard cream the evening before preparing the puff pastry Easter eggs.
You will surely have custard cream left over. You can store it in the refrigerator, once cooled and covered with plastic wrap, or use it for other preparations, for example: nua cake, the most delicious and luscious cake with custard there is, or the cocoa and custard muffins, which I will present to you in the coming days here on the blog.
Tools to Prepare Puff Pastry Eggs with Cream and Sour Cherries
- 1 Cutting Board
- 1 Knife
- 1 Cutter
- 1 Brush
- 1 Baking Sheet
- 1 Oven
- 1 Pastry Bag
- 1 Parchment Paper
- 1 Spoon
- 1 Cooling Rack
- 1 Silicone Rolling Pin
- 1 Saucepan
- 1 Hand Whisk
- 1 Stove
- 1 Mixer
Steps for the Puff Pastry Eggs with Cream and Sour Cherries Recipe
I want to emphasize once more that the custard cream must be prepared several hours in advance compared to the puff pastry eggs. This is because it must be completely cold and well set, otherwise you risk it running or not compacting well with the pastry, making it a difficult dessert to enjoy even with a teaspoon. That said, let’s begin.
Take a saucepan, break the eggs and work them with the sugar until you obtain a frothy cream. Then incorporate the previously sifted flour. Add the vanilla vial or packet or, if you prefer, the seeds of a vanilla bean. Always work with the mixer up to this point, then switch to the hand whisk.
Place the saucepan on the stove over low heat and pour in the whole milk slowly, all 2 cups. You can add the lemon peel now, if you like. The use of lemon peel, like vanilla extract, depends on the type of use you will make of the cream later. For example, if you plan to incorporate it in chocolate desserts, I recommend using only vanilla and not lemon.
Let the cream thicken by stirring with the hand whisk. It will take between 5 and 7 minutes. Make sure to stir well to avoid forming flour lumps. Turn off the stove and continue stirring the cream with the hand whisk. Then cover the cream with a slightly damp cloth and let cool at room temperature. Once completely cold, we can cover the surface of the cream with plastic wrap so it doesn’t lose its typical custard cream sheen, and then store it in the refrigerator for a maximum of one day.
Let’s grab paper and a pen and create our Easter Egg cutter. Draw an egg on a sheet and the outline as large as the egg on another sheet. In the video recipe, shown below the first photo of this recipe, you can better understand what to do. Fortunately, I have Ramona, one of my colleagues, who is excellent, and she always draws the molds and necessary shapes for my recipes. Her designs include the Easter Doves, the Carnival Masks, and many other designs I couldn’t come up with.
Preheat the oven on the static setting to 356°F (180°C) and let it warm up. Now we can gather all the tools and ingredients needed for this recipe. Place everything on a nice, large work surface and start. Take the rectangular puff pastry roll and cut out two full egg bases and two borders, even better if you manage to make four borders, so as to use two for each egg, as in my case. With the leftover pastry, after quickly kneading it by hand and rolling it out with the silicone rolling pin, I cut out the two missing borders. This will ensure we have the height required to fill later with the custard cream we previously prepared.
On the rectangular pastry I had, I was able to make two full eggs and four borders, obviously because the drawing Ramona created wasn’t huge. Otherwise, you will be able to draw only one large egg and two borders.
Now transfer the two eggs to a sheet of parchment paper directly placed on a baking sheet. Arrange one border at a time on top and press slightly with your fingers to adhere the layers of pastry together. Take a fork and prick the base of the puff pastry Easter egg.
Break an egg and keep only the yolk. Beat it quickly with a fork and use a kitchen brush to coat the entire surface of the puff pastry. If you like, you can sprinkle some sugar. I chose not to add extra sugars to this recipe. We can then bake in the middle of the oven, with the static mode at 356°F (180°C), for at least 20 to 25 minutes. Check the cooking time on the package of the rectangular puff pastry you purchased.
After this time, we will immediately transfer the still hot eggs onto a cooling rack, letting them cool for about 30 minutes before proceeding with the cream and sour cherries decoration.
Then transfer the custard cream to a pastry bag, with a tip not too small, and fill the Puff Pastry Easter Eggs. Add the Fabbri 1905 sour cherries with a teaspoon or a small fork and finally sprinkle with powdered sugar, if you like.
I can only wish you bon appétit and remind you that I look forward to seeing you here on my blog every day with many easy, quick, and delicious recipes like this one!
Tips and Variations:
We can store the puff pastry Easter eggs with cream in the refrigerator for up to one day. Keep in mind that the pastry will become soggy and the cream, after a day, will no longer be very good.
If you want to vary, you can substitute the cream with chocolate, perhaps melting some Easter eggs in a bain-marie and thus recycling them in this way into another dessert always for Holy Easter.
If you don’t have sour cherries in the pantry, you can replace them with any other fruit you prefer: pieces of strawberry, banana, kiwi, apple, or chocolate chips and muesli, for example, to have a crunchy part in this dessert.
