Looking for a delicious, elegant and super easy dessert, filled with rich Italian custard cream, sweet fresh berry, a sprinkle of almonds - which is ready in no time?! Look no further! These berry custard pastries are exactly what you're looking for!
Mother's Day is coming up after all, and this might be just THE perfect easy breakfast/dessert idea to whip up for your mom. I bet she would love it as mush as I do!
These berry custard pastries are super yummy, especially if you're anything like me and just loooove desserts with creamy and velvety cream (Italian crema pasticcera), fresh fruit over a flaky and perfectly crispy pastry.
But seriously, who wouldn't like a bite of this?!? Especially this time of the year, when blueberries and raspberry are as sweet as right now!
For this recipe I'm using store-bought puff pastry, to make things quick and easy.
You certainly can use homemade puff pastry if you have the time. But as much as I love puff pastry desserts, it's one of the few things I don't have the patience for.
To make the pastries, all you need to do is cut the pre-rolled pastry into squares.
Cut around the edges two L shaped cuts as shown in my photo. Note: the two Ls are to touching each other, so the two opposite corners are NOT cut through. Fold the cut corners up and over, on both sides. Prick the middle bottom part with a fork, brush the edges with egg wasH (or milk). If you like, sprinkle the edges with sparkling sugar. And bake about 15 minutes at 400F until puffy and perfectly golden.
Please note, after about 10 minutes check the pastry. If the middle part is too puffed up, poke it down with a fork and bake to the end.
The custard cream, on the other hand, I like to make from scratch. It only needs basic ingredients, and a few minutes on the stove. Make sure to whisk throughly so it turns out smooth and lump-free.
This recipe will give you PLENTY of custard to fill your shell, so you can fill them up as much as you wish!
If needed, you can make it the day before, with no problem and have it ready for you.
Once cooled down, just make sure to whisk again to make it smooth before piping into the shells.
Please note: As for any puff pastry desserts, it's best to fill with cream and fruit right before serving, or maybe one to two hours before at most. Don't let it sit for too long or the pastry will get soggy.
Ready to try it too?!?
Other Italian dessert recipes you might like:
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When do you add the vanilla? After the cream is cooked and off the stove?
ReplyDeleteI think we call it called it scalded, not hot, milk in the US, 180 degrees
ReplyDeleteExcelente!!! Best pastry cream recipe
ReplyDeleteI made this and it was fabulous! Easy to follow aside from not being clear when to incorporate the vanilla. I ended up adding it after i had fully cooked the custard while it was still hot, having just removed it from the stove top. Came out fantastic!
ReplyDelete