Feuillettés with Berries & Cream
An elegant puff pastry fruit dessert assembled from layers of flaky pastry, crème anglaise, whipped cream, and fresh berries.
Ingredients
heavy whipping cream (for crème anglaise)
1 cup
milk
1 cup
granulated sugar (for crème anglaise)
B/d cup
vanilla bean (split lengthwise)
-
large egg yolks
5
fresh berries (such as a combination of rinsed, hulled, and sliced strawberries; raspberries; and rinsed, picked over, and slightly crushed blueberries)
3 to 4 cups
granulated sugar (for berry filling)
3 tablespoons
kirsch or white rum
1 teaspoon
heavy whipping cream (for whipped cream)
1 cup
granulated sugar (for whipped cream)
1 tablespoon
vanilla extract
1 teaspoon
Confectioners’ sugar (for finishing)
Baked Puff Pastry Layer (page 197, baked in a 12 x 18-inch (25 x 45-cm) pan)
1
Instructions
1
Step 1
Make the crème anglaise: In a medium saucepan, combine the cream, milk, sugar, and vanilla bean and whisk to mix. Place over low heat and bring just to a full boil. Meanwhile, set a fine-mesh strainer over a clean glass or stainless-steel bowl and place them near the stove by the heating liquid.
2
Step 2
In a small bowl, whisk the egg yolks to break them up. When the liquid boils, whisk about one-third of the hot liquid into the yolks. Return the liquid to the heat and bring to a boil, begin whisking, and pour the yolk mixture into the boiling liquid. Whisk constantly until the cream thickens slightly, 10 to 15 seconds after the yolks have been added. It won't be very thick—most of the thickening occurs as it cools. Remove from the heat, but don't stop whisking. Quickly strain the sauce into the prepared bowl. Remove the strainer and set it on the saucepan. Continue whisking the sauce for about 30 seconds to cool it and prevent the yolks from curdling. Cover the bowl and refrigerate the crème anglaise.
3
Step 3
Make the berry filling: Gently toss the berries with the sugar and kirsch. Cover with plastic wrap and refrigerate until assembly.
4
Step 4
Make the whipped cream: Whip the cream with the sugar and vanilla until soft peaks form. Cover and refrigerate.
5
Step 5
Using a 3-inch (7-cm) round cutter, cut the baked puff pastry layer into 24 rounds. If some break a little, don't worry—just use those for the bottom layer.
6
Step 6
To assemble the desserts, place one pastry round on each of 12 dessert plates. Rewhip the cream if necessary, and place a small spoonful on each pastry round. Use a slotted spoon to divide the berry mixture among the 12 desserts, placing the berries on the cream. Top each with a spoonful of cream and place one of the remaining rounds on the cream. Pour one or two large spoonfuls of the crème anglaise around each stacked pastry. Dust the top of each lightly with confectioners' sugar.
