This simple
gourmet dessert looks heavy but it is actually light because it is
filled with airy pockets that feel like a whisper when you bite into it.
Lukewarm puff pastry with raspberries and a raspberry sauce is layer after
layer of pure rapture. The crisp shells with soft interiors and creamy custard
with warm raspberries and a thick yummy and tangy sauce make this almost uniquely French treat dessert spectacular. This recipe
takes some time to practice and perfect so try it twice or three times before
serving it to impress guests.
Make the puff pastry a day before you make this dessert,
otherwise, you can buy it in the market. To test, a well made puff pastry is
flaky, rich and buttery without being heavy. It is not really difficult to
make. The basic principle is to create layers of butter and dough, fold the two
and turn them in together. It is important to work as quickly as possible on a
cold surface, careful that the butter should not melt and incorporate in the
dough while you are working on it. To make this possible, ice water is needed
when making the flour and butter mixture, the butter will remain in its mold
while the flour will not be completely moistened. The dough and the butter must
be evenly layered and rolled in the same thickness. This takes some time of
practice to master. A well-made puff pastry is essential in a French
kitchen because you can make many wonderful desserts with it.
21 oz. puff pastry dough
12.8 oz. creme patissiere (custard filling for pastries and
cakes)
0.55 lbs. (8.8 oz. or about 1 cup) raspberries
1/4 cup raspberry sauce
1 oz. light yogurt
3.5 oz. (7 tablespoons) vanilla sugar
6 mint leaves
1. Using some flour so that the dough does not stick on
the rolling pin, roll the pastry to about 3 to 4 millimeters in thickness.
Prick the dough all over so it doesn’t rise too much while cooking. Place on a
baking sheet and cook in a 180-200 degree oven. Sprinkle icing sugar on top of
the dough when it is about half-cooked. Before it begins to caramelize on the
surface, remove from oven.
2. Cut eight-centimeter-circles from the cooked pastry
and place the raspberry in rings around the pastry. Use a piping bag to fill
the middle with custard. Make two layers of pastry with the raspberry and
custard, heaping one set on another and covering the top with another circle of
pastry.
3. Bake in a 180 degree oven for three to four minutes.
Sprinkle with icing sugar.
.
4. With raspberry sauce, decorate plate and to make a
spider web, line with yogurt. Place the raspberry pastry beside it. Serve.
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