Puff pastry cases filled with Raspberry Cream.
Origin: My pet hate is being asked to make a dessert for a lunch or dinner party, mostly as I don’t have a sweet tooth and would rather have seconds of the main than waste calories on dessert.Two or three weekends ago though, it was a friend’s anniversary lunch and I offered my dessert services only because she absolutely loves puds in any form.
After a lazy lie in bed I had left my baking time to an hour so had to think up something quick and easy.
So here it is….and might I boast and say every last one was eaten. I even had two!
Puff pastry cases filled with Raspberry Cream. ( Makes 8 )
2 rolls ready made puff pastry
250 ml ( 1 cup) whipping cream
125 ml (1/2 cup) vanilla custard
375 ml (1.5 cups) water
250ml (1 cup) sugar
vanilla pod (optional)
icing sugar for dusting
egg wash (egg yolk and milk mixed)
- Preheat the oven to 220 oC.
- Defrost the puff pastry and roll this out between two pieces of cling wrap. ( I like working with the pastry while it is still slightly frozen and I cut what I need and keep the rest chilled in the fridge while working. Keep it chilled as if it gets warm it becomes sticky and too pliable to work with. The ready made squares of puff are easier to work with than the rolls if you can get them.)
- Cut the base of your first case about 10 cm x 6 cm. Lay on a baking sheet. Cut smaller strips the same length and width about 1 cm thick and build two extra layers to make the walls. (see picture below) Continue to make 8 – 12 cases. (You may not use all of the 2 rolls – pop the rest into your freezer for next time.)
4. Prick gently with a fork and wash with an egg wash before baking for about 20 – 25 minutes until brown and well cooked. Remove and cool until needed for serving.
5. In a saucepan bring 375ml water to the boil. Add 250ml sugar and stir until the sugar has dissolved. Boil without stirring for 8 – 10 minutes.
6. Add half the raspberries for a few seconds to the boiling syrup, and immediately drain. Add the syrup back to the pot and continue to boil for a further 2 minutes or until syrup starts to thicken. (As soon as it starts to cover the back of a spoon it is ready.)
7. Cool the fruit and the syrup and refrigerate until required for serving.
Serving of the Dessert:
- Just before serving, whip the cream and add the custard and cooked fruit to the cream.
- Fill each pastry case with the raspberry cream. Add a few uncooked raspberries to the top and finely spoon a little syrup over the top.
- Dust with icing sugar and serve immediately.