Raspberry and cream pastries. Combine raspberries with puff pastry to make this delicious dessert - they're so easy! Spread bottom of each with a tablespoon of jam and cover with a layer of raspberries. Raspberry, Cream Cheese and Chocolate BarsFoodie and Wine.
Our black raspberry pastry cream is an elegantly unexpected addition to cakes and French pastry.
Remove from the heat, stir in the black raspberry puree, vanilla extract, and Chambord.
Chill the cream before filling the pastry.
You can have Raspberry and cream pastries using 16 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Raspberry and cream pastries
- It's of For the choux pastry:.
- It's 200 ml of water (cold).
- Prepare 125 ml of semi-skimmed milk (or full fat).
- It's 100 g of unsalted butter (at room temperature).
- It's 150 g of white Flour.
- You need 1 tsp of caster sugar.
- You need 1/2 tsp of salt.
- You need 4 of medium eggs.
- Prepare of For the creme patissiere:.
- Prepare 500 ml of semi-skimmed milk.
- Prepare 1 of vanilla pod.
- Prepare 5 of egg yolks (at room temperature).
- You need 150 g of caster sugar.
- It's 70 g of white flour, sifted.
- You need 1 of lemon.
- You need of Raspberries (or other fruit).
Place the final piece of pastry on top and serve dusted with powdered sugar. Puff pastry hearts filled with sweet cream cheese and topped with gorgeous glazed raspberries, the perfect Valentine's Day dessert. There's really not too much to say about this recipe, except that it's really simple to make but looks gorgeous and would fool anyone into thinking you're that good! 😉. With a sweet cream cheese and raspberry filling, this pastry braid is a WINNER!
Raspberry and cream pastries step by step
- Preheat the oven to 200°C/Gas 6. Place the milk, cold water, salt, sugar into a pan on low heat, add the butter and bring to boil. Turn off the heat then tip in the sifted flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool..
- Return the mixture to the pan and gradually beat in one egg at a time, mixing well between each addition, until you have a smooth paste. Using a piping bag, pipe walnut-sized balls onto a greaseproof baking sheet, well distanced, and bake for 18 minutes or until golden brown. Let it cool completely on a cooling rack before filling..
- For the cream, heat up the milk (except for a glass to be used later on), half of the sugar and the vanilla pod - both seeds and pod - in a pot on medium heat..
- In an electric mixer or a mixing bowl, beat the egg yolks and the rest of the sugar until they form a fluffy mixture. Set aside. Sift the flour in a separate bowl and set aside..
- Once the milk starts to boil, remove the vanilla pod and remove from heat. Gradually beat in the flour while mixing energetically. Add the yolks and sugar mixture and stir well, then add the last glass of milk (heated up) and the peel of half a lemon. Do not include the white part of the peel since it is bitter..
- Return to heat and stir well until the cream starts to boil or has thickened enough. Don't forget to remove the lemon peel before serving. Transfer the cream into a bowl and let it cool completely..
- Once everything has cooled down completely, use a piping bag to fill the choux pastries. Allow for some excess cream to "pop out", which will keep the raspberries still. Finish with icing sugar. Store in the fridge - they are tastier when cold!.
Use a small cookie scoop to do a line of pastry filling down the very middle. Place yolks in a large bowl. Evenly spread over cooled baked pastry. These bakery-style pastries use prepared Puff Pastry dough and raspberry jam making them easy to prepare. Make a Raspberry Almond Cream Cheese Danish today!
