- Posted March 2, 2013 by
Lukewarm puff pastry with raspberries
In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at (68°F). Puff pastry is the royalty of pastries crisp, flaky, and especially light; it literally rises to any occasion. And although preparing homemade puff pastry is not a difficult task and you can also try different innovations 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
Spread the puff pastry until it is about 1/10th of an inch thick. Prick it with a fork (to avoid swelling during cooking). Sprinkle some vanilla sugar over it. Keep about 1 ½ to 2 tablespoons of vanilla sugar for using later in the recipe. Cook until the sugar begins carmelizing, then keep cooking for a few minutes. Let the dough cool before cutting 18 circles of about 4 inches in diameter. Spread the circles on a board. Place the raspberries along the outer edge of 12 circles. In the middle, put the creme patissiere. Put two circles, with the raspberries and the cream, on top of each other. Add an empty circle on top of this, to obtain six puff pastries. Place on a tray and bake for 3 minutes. Remove from the oven and sprinkle with the remaining vanilla sugar. Pour one spoon of cold raspberry sauce on the right of six lukewarm dishes. Place some yogurt in a paper cone with the tip cut off. Using the cone like a pastry bag, squeeze the yogurt over the raspberry sauce, forming a spiral. Using a small knife, trace 8 lines from the edge to the center and from the center to the edge, so that 8 triangles are obtained. The decoration should resemble a spider web. Put the puff pastry on the right side of the dish and serve.