Raspberry and cream pastries
Raspberry and cream pastries

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, raspberry and cream pastries. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Raspberry and cream pastries is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Raspberry and cream pastries is something that I have loved my entire life. They’re fine and they look fantastic.

Learn step by step how to make an incredible pâte choux, dry and hollow like it's supposed to be, filled with a raspberry and rose creme légère (pastry cream enriched with whipped cream) that is really light and delicious. Combine raspberries with puff pastry to make this delicious dessert - they're so easy! Spread bottom of each with a tablespoon of jam and cover with a layer of raspberries.

To begin with this recipe, we have to prepare a few ingredients. You can have raspberry and cream pastries using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Raspberry and cream pastries:
  1. Take For the choux pastry:
  2. Take 200 ml water (cold)
  3. Get 125 ml semi-skimmed milk (or full fat)
  4. Prepare 100 g unsalted butter (at room temperature)
  5. Prepare 150 g white Flour
  6. Make ready 1 tsp caster sugar
  7. Make ready 1/2 tsp salt
  8. Make ready 4 medium eggs
  9. Take For the creme patissiere:
  10. Make ready 500 ml semi-skimmed milk
  11. Get 1 vanilla pod
  12. Prepare 5 egg yolks (at room temperature)
  13. Make ready 150 g caster sugar
  14. Get 70 g white flour, sifted
  15. Make ready 1 lemon
  16. Make ready Raspberries (or other fruit)

To make pastry cream: Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Gently stir the chilled raspberry cream to loosen it, then fold in the raspberries and the whipped cream. Transfer the cream to a pastry bag fitted with a large.

Steps to make Raspberry and cream pastries:
  1. Preheat the oven to 200°C/Gas 6. - Place the milk, cold water, salt, sugar into a pan on low heat, add the butter and bring to boil. Turn off the heat then tip in the sifted flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
  2. Return the mixture to the pan and gradually beat in one egg at a time, mixing well between each addition, until you have a smooth paste. - - Using a piping bag, pipe walnut-sized balls onto a greaseproof baking sheet, well distanced, and bake for 18 minutes or until golden brown. Let it cool completely on a cooling rack before filling.
  3. For the cream, heat up the milk (except for a glass to be used later on), half of the sugar and the vanilla pod - both seeds and pod - in a pot on medium heat.
  4. In an electric mixer or a mixing bowl, beat the egg yolks and the rest of the sugar until they form a fluffy mixture. Set aside. Sift the flour in a separate bowl and set aside.
  5. Once the milk starts to boil, remove the vanilla pod and remove from heat. Gradually beat in the flour while mixing energetically. Add the yolks and sugar mixture and stir well, then add the last glass of milk (heated up) and the peel of half a lemon. Do not include the white part of the peel since it is bitter.
  6. Return to heat and stir well until the cream starts to boil or has thickened enough. Don't forget to remove the lemon peel before serving. Transfer the cream into a bowl and let it cool completely.
  7. Once everything has cooled down completely, use a piping bag to fill the choux pastries. Allow for some excess cream to "pop out", which will keep the raspberries still. - Finish with icing sugar. Store in the fridge - they are tastier when cold!

Puff pastry hearts filled with sweet cream cheese and topped with gorgeous glazed raspberries, the perfect Valentine's Day dessert. There's really not too much to say about this recipe, except that it's really simple to make but looks gorgeous and would fool anyone into thinking you're that good! 😉. Place yolks in a large bowl. Evenly spread over cooled baked pastry. With a sweet cream cheese and raspberry filling, this pastry braid is a WINNER!

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