Puff Pastry Flower with Custard Cream & Raspberry Gelée
Puff Pastry Flower with Custard Cream & Raspberry Gelée
Ingredients
For the Pastry
- 1 puff pastry sheets
- 1 egg, for egg wash
For the Custard Cream
- 2 cups whole milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 pinch sea salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract, or 1/2 vanilla bean, or citrus peel
For Assembly and Garnish
- 1 raspberry gelée, as needed
- 1 chopped pistachios, optional
- 1 sliced almonds, optional
- 1 edible gold leaf, optional
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 190
- 2
Roll out the puff pastry sheets on a clean surface. Using a flower-shaped cutter, cut out several flower shapes from the puff pastry.
⏱️ 5 min
- 3
Take about half of the cut flower shapes and use a smaller round cutter to remove their centers, creating flower-shaped rings.
⏱️ 5 min
- 4
Place a whole puff pastry flower (without the center cut out) onto the prepared baking sheet.
⏱️ 1 min
- 5
In a small bowl, whisk the 1 egg to make an egg wash.
⏱️ 1 min
- 6
Brush the surface of the whole puff pastry flower on the baking sheet with egg wash.
⏱️ 1 min
- 7
Carefully place one of the puff pastry rings on top of the egg-washed whole flower. Brush the top of this first ring with egg wash.
⏱️ 1 min
- 8
Place another puff pastry ring directly on top of the first ring. Brush the top of this second ring with egg wash. Each pastry flower should now consist of one whole base and two stacked rings, with egg wash between each layer.
⏱️ 2 min
- 9
Bake the puff pastry flowers in the preheated oven at 190°C for about 20 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 190
- 10
Once baked, remove from the oven and let them cool completely on a wire rack. This will take approximately 30 minutes.
⏱️ 30 min
- 11
In a saucepan, combine the 4 egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of sea salt. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 5 min
- 12
Gradually pour in the 2 cups of whole milk into the saucepan while continuously whisking to prevent lumps.
⏱️ 2 min
- 13
Place the saucepan over low heat and cook, stirring constantly with a whisk, until the custard cream thickens significantly and coats the back of a spoon. This typically takes about 5 minutes.
⏱️ 5 min
- 14
Remove the saucepan from the heat. Stir in the 2 tablespoons unsalted butter and 1 teaspoon vanilla extract (or 1/2 vanilla bean or citrus peel, as desired) until fully incorporated and smooth.
⏱️ 2 min
- 15
Cover the surface of the custard cream directly with plastic wrap to prevent a skin from forming as it cools. Allow the custard cream to cool completely to room temperature (about 30 minutes), then chill in the refrigerator until firm (at least 60 minutes).
⏱️ 90 min
- 16
Once the puff pastry flowers are cool and the custard cream is chilled, fill each puff pastry flower cavity generously with custard cream using a piping bag or spoon.
⏱️ 5 min
- 17
Arrange sliced almonds around the outer edge of the custard cream in each flower (optional).
⏱️ 2 min
- 18
Carefully place a dollop of raspberry gelée in the center of the custard cream in each flower.
⏱️ 2 min
- 19
Optionally, garnish with chopped pistachios or edible gold leaf for an elegant finish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Puff Pastry Flower with Custard Cream & Raspberry Gelée
For the Pastry
- 1 puff pastry sheets
- 1 egg, for egg wash
For the Custard Cream
- 2 cups whole milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 pinch sea salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract, or 1/2 vanilla bean, or citrus peel
For Assembly and Garnish
- 1 raspberry gelée, as needed
- 1 chopped pistachios, optional
- 1 sliced almonds, optional
- 1 edible gold leaf, optional
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 190 - 2
Roll out the puff pastry sheets on a clean surface. Using a flower-shaped cutter, cut out several flower shapes from the puff pastry.
⏱️ 5 min - 3
Take about half of the cut flower shapes and use a smaller round cutter to remove their centers, creating flower-shaped rings.
⏱️ 5 min - 4
Place a whole puff pastry flower (without the center cut out) onto the prepared baking sheet.
⏱️ 1 min - 5
In a small bowl, whisk the 1 egg to make an egg wash.
⏱️ 1 min - 6
Brush the surface of the whole puff pastry flower on the baking sheet with egg wash.
⏱️ 1 min - 7
Carefully place one of the puff pastry rings on top of the egg-washed whole flower. Brush the top of this first ring with egg wash.
⏱️ 1 min - 8
Place another puff pastry ring directly on top of the first ring. Brush the top of this second ring with egg wash. Each pastry flower should now consist of one whole base and two stacked rings, with egg wash between each layer.
⏱️ 2 min - 9
Bake the puff pastry flowers in the preheated oven at 190°C for about 20 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 190 - 10
Once baked, remove from the oven and let them cool completely on a wire rack. This will take approximately 30 minutes.
⏱️ 30 min - 11
In a saucepan, combine the 4 egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of sea salt. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 5 min - 12
Gradually pour in the 2 cups of whole milk into the saucepan while continuously whisking to prevent lumps.
⏱️ 2 min - 13
Place the saucepan over low heat and cook, stirring constantly with a whisk, until the custard cream thickens significantly and coats the back of a spoon. This typically takes about 5 minutes.
⏱️ 5 min - 14
Remove the saucepan from the heat. Stir in the 2 tablespoons unsalted butter and 1 teaspoon vanilla extract (or 1/2 vanilla bean or citrus peel, as desired) until fully incorporated and smooth.
⏱️ 2 min - 15
Cover the surface of the custard cream directly with plastic wrap to prevent a skin from forming as it cools. Allow the custard cream to cool completely to room temperature (about 30 minutes), then chill in the refrigerator until firm (at least 60 minutes).
⏱️ 90 min - 16
Once the puff pastry flowers are cool and the custard cream is chilled, fill each puff pastry flower cavity generously with custard cream using a piping bag or spoon.
⏱️ 5 min - 17
Arrange sliced almonds around the outer edge of the custard cream in each flower (optional).
⏱️ 2 min - 18
Carefully place a dollop of raspberry gelée in the center of the custard cream in each flower.
⏱️ 2 min - 19
Optionally, garnish with chopped pistachios or edible gold leaf for an elegant finish.
⏱️ 1 min