Description
Delightful puff pastry flowers filled with creamy pastry cream and topped with fresh raspberries.
Ingredients
Scale
- 1 sheet puff pastry (store-bought or homemade), thawed
- 1 egg (beaten, for egg wash)
- Powdered sugar, for dusting
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Fresh raspberries (or strawberries/blueberries)
- Fresh mint leaves (optional)
Instructions
- Heat milk in a saucepan until steaming (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
- Slowly pour hot milk into the egg mixture while whisking constantly.
- Return mixture to saucepan and cook over medium heat until thickened, whisking constantly.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic wrap directly on the surface to prevent skin from forming. Chill until set.
- Preheat oven to 400°F (200°C). Line a baking tray with parchment.
- Cut puff pastry into flower shapes (using a cookie cutter, or arrange small circles overlapping in a flower pattern).
- Place on tray, brush with egg wash, and bake for 12–15 minutes until golden and puffed. Cool completely.
- Pipe or spoon chilled pastry cream into the center of each puff pastry flower.
- Dust pastry edges lightly with powdered sugar.
- Top with a fresh raspberry and a mint leaf.
Notes
- Ensure the milk is hot but not boiling to avoid cooking the egg yolks.
- Chill the pastry cream thoroughly for best results.
- Experiment with different fruits for garnish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 flower
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg