Impress your guests with this quick yet absolutely delicious puff pastry dessert, layered with a velvety homemade custard cream and fresh raspberries. The golden, flaky pastry combined with the smooth, citrus-infused cream and the tartness of the raspberries makes for an irresistible treat. It’s a gourmet experience that’s surprisingly simple to create, ensuring you have a go-to recipe for any occasion that calls for something special.
Why You’ll Love This: This dessert strikes the perfect balance between indulgent and refreshing. The homemade custard cream, enriched with a hint of orange zest, elevates the simple puff pastry to a dessert that feels both sophisticated and comforting. It’s a testament to how a few quality ingredients can come together to create a dessert that’s greater than the sum of its parts.
Perfect Occasion: Ideal for entertaining guests, a family dessert, or a special treat to enjoy any day of the week. Whether you’re looking to impress or just indulge in a delicious homemade dessert, this puff pastry delight is guaranteed to please.
Decoration Tips: A dusting of powdered sugar adds a beautiful finishing touch, while the raspberries not only contribute flavor but also a pop of color. For an extra elegant presentation, garnish with a sprig of mint or a drizzle of raspberry coulis.
Recipe:
- Puff Pastry Preparation:
- Preheat your oven to 200°C (392°F). Cut a sheet of puff pastry into 8 squares. Mix 2 tablespoons of melted, cooled butter with an egg yolk, and brush this mixture over the squares. Fold them into triangles and brush the tops again. Bake for about 18 minutes until golden and puffed. Let cool, then gently slice each triangle horizontally.
- Custard Cream:
- Beat 4 egg yolks with 50g of sugar and a pinch of vanilla sugar until light and fluffy. Gradually mix in 250ml of milk, then sift in 25g of wheat flour and 25g of potato starch, combining well. Pour the mixture into a saucepan and cook until it thickens into a custard. Cover with plastic wrap and cool.
- Transfer the cooled custard to a mixer, add about 100g of soft butter, and whip for 10-15 minutes, adding grated orange zest for a citrus twist. If the cream is too soft, chill briefly in the fridge.
- Assembly:
- Fill a piping bag fitted with a nozzle with the custard cream. Pipe the cream onto the bottom halves of the pastry triangles, top with fresh raspberries, then cover with the pastry tops.
- Serving:
- Just before serving, dust with powdered sugar for an extra touch of sweetness and elegance.
Enjoy this quick and delightful puff pastry dessert, a perfect combination of crispy pastry, creamy custard, and juicy raspberries that’s bound to become a favorite for any occasion.
