Dessert with puff pastry and chantilly cream super easy to make and delicious. You can also prepare it the day before, and I recommend making it at least 8 hours in advance so that the cake with the puff pastry has time to set and achieve the right consistency and taste. My baking dish is 9×6 inches. If you need a larger dessert for more people, you can just double the quantities. The dessert with the puff pastry is filled with custard, whipped cream, and lots of chocolate chips. Now let’s see how to make the dessert with puff pastry and chantilly cream, and if you try it, let me know. Barbara

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Difficulty: Very Easy
Cost: Affordable
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing the dessert with puff pastry and chantilly cream

2 egg yolks
8.5 oz milk
1/4 cup powdered sugar (plus extra for dusting)
2 tbsps cornstarch
1 pinch salt
1 tsp vanilla extract
to taste lemon
135 g glazed puff pastries (1 package of 18 pieces)
1/4 cup chocolate chips
3/4 cup heavy whipping cream

Tools

Electric Beaters

How to prepare the dessert with puff pastry and chantilly cream

Let’s start preparing the dessert with puff pastry and chantilly cream. First, prepare the custard: pour the egg yolks into the saucepan, beat them with a hand whisk,
add the cornstarch
and the powdered sugar.
Gradually add the milk to avoid lumps forming,
when the mixture is smooth and lump-free, add the grated lemon zest
and a pinch of salt.
Place on the stove and stir constantly until it reaches a boil. You’ll see the cream thicken, let it cook for a few minutes.
When it’s ready, remove from the heat, add a teaspoon of vanilla extract, pour the cream onto a plate, cover with cling film making it adhere, and let it cool. Place in the refrigerator so it becomes cold and firm.
When the cream is ready, take it out of the refrigerator and whip the cream with electric beaters.
Gradually add the custard to the whipped cream and fold it in with a spatula so it doesn’t deflate.
Take a baking dish, mine is 9×6 inches, and spread a layer of custard. This way, the puff pastries stay in place and absorb the right amount of moisture from the cream.
Make a layer of puff pastries and arrange them neatly,
add the chantilly cream
and the chocolate chips,
and cover with the puff pastries.
Dust with powdered sugar
and let it rest in the refrigerator for a few hours.
Take the dessert with puff pastry and chantilly cream out of the refrigerator, cut it, and serve it.