The puff pastries with cream and berries are delicious puff pastry treats filled with custard and fresh fruit; quick and tasty, they are an ode to spring. I love the contrast between the crunchy and slightly salty puff pastry, the softness of the custard, and the acidity of the fresh fruit. I often make them and in many variations, on the blog you can find the recipe for strawberry puff pastries and cream, apple puff pastries or peach ones, they are simple but truly delightful.
To make them I use ready-made puff pastry, it’s very convenient and versatile, when the nice weather arrives I use it for many preparations like savory pies, appetizers, and quick desserts.
Perfect for breakfast, a buffet, or a tasty break, the puff pastries are very easy to make. If you have time, prepare the custard the night before to speed up the making of the treats.
Don’t have time to prepare the custard? No worries, try the strawberry and cream puff pastries or replace it with mascarpone cream, it will only take a few minutes.
Here are some perfect ideas for spring:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 247.07 (Kcal)
- Carbohydrates 26.35 (g) of which sugars 11.48 (g)
- Proteins 4.79 (g)
- Fat 13.85 (g) of which saturated 2.90 (g)of which unsaturated 10.29 (g)
- Fibers 1.07 (g)
- Sodium 97.87 (mg)
Indicative values for a portion of 100 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
- 1 roll puff pastry (rectangular)
- 200 g custard
- 200 g berries (fresh)
- 15 g powdered sugar (for dusting)
- 125 ml milk
- 2 egg yolks (35 g)
- 35 g sugar
- 5 g cornstarch
- 5 g rice starch
- 1 tsp vanilla extract
- lemon zest (2 pieces)
Tools
- 2 Bowls
- 1 Saucepan
- 1 Hand whisk
- 1 Scale
Procedure
Using a peeler, cut two strips of lemon zest, place them in a saucepan with milk and vanilla, bring to a boil and then turn off the heat.
Put the egg yolks in a bowl, add the sugar, and mix.
Incorporate the cornstarch and rice starch by whisking to ensure a smooth mixture.
Remove the lemon zest from the milk and pour it slowly over the eggs while continuing to whisk.Transfer the mixture to the saucepan, place it on the stove, and continue stirring until it thickens.
When the cream is ready, cover it with plastic wrap touching its surface and let it cool in the fridge until it’s completely cold.
Carefully unroll the puff pastry, place it on the baking sheet, and divide it into 12 squares. Use a knife to make two L-shaped cuts in each square 1/4 inch from the outer edge but don’t cut all the way through or they will separate during baking.
Cross the cut edges to create the shape you see in the pictures.
Pierce the centers of the squares with a fork (this will help them puff less during baking).
Bake the puff pastries in a preheated static oven at 390°F for about 10-12 minutes, until they are golden on the surface. Let them cool.If the inside puffs up too much during baking, press it down with a spoon to create an indentation.
Wash the berries well and gently dry them with kitchen paper.
Fill each puff pastry with a tablespoon of custard and top with the berries.
The puff pastries with cream and berries are ready, dust with powdered sugar and serve.
Tips
Storage
Store the puff pastries in the refrigerator for up to 2 days, covered with plastic wrap.
Puff pastry tends to absorb the liquids in the custard, making it soft, so I recommend consuming them quickly for this reason.
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