Iced Puff Pastries with Cream and Strawberries

Name: Iced Puff Pastries with Cream and Strawberries
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 sheets puff pastry (thawed); 2 cups milk (whole); 1/2 cup sugar; 1 tablespoon vanilla extract; 3 tablespoons cornstarch (mixed with a little water to make a slurry); 3 pieces egg yolks (large); 250 grams strawberries (hulled and sliced); 1 cup icing sugar (sifted); 2 tablespoons water

110 min 8 servings Medium

All Recipes

Delightful puff pastries filled with creamy custard and topped with fresh strawberries, perfect for a summery dessert.

Prep

30 min

Cook

20 min

Total

110 min

Servings

Difficulty

Medium

Iced Puff Pastries with Cream and Strawberries are a delightful treat that combines the flaky texture of puff pastry with the rich creaminess of custard and the fresh sweetness of strawberries. This dessert is perfect for a summer gathering or a special occasion. The contrast between the crispy pastry and the smooth cream filling creates a harmonious blend of textures, while the strawberries add a burst of freshness. Whether you're serving this dessert at a brunch or as a sweet ending to a meal, it is sure to impress.

Ingredients

Servings

Puff Pastry

Custard Filling

Topping

Instructions

Prepare the Puff Pastry

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the thawed puff pastry sheets and cut each into 4 equal rectangles. Place on the baking sheet and prick with a fork to prevent puffing.

Pro tip: Use a ruler to cut even rectangles for uniform baking.

Bake the Pastry

Bake the pastry rectangles in the preheated oven for 15-20 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.

Pro tip: Rotate the baking sheet halfway through for even browning.

Make the Custard

In a saucepan, heat milk and vanilla extract over medium heat until simmering. In a bowl, whisk together sugar and egg yolks until pale. Add the cornstarch slurry to the egg mixture. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over low heat, stirring constantly, until thickened.

Pro tip: Do not let the custard boil, or it may curdle.

Chill the Custard

Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 1 hour.

Pro tip: For faster cooling, place the bowl in an ice bath.

Assemble the Pastries

Once the custard is chilled, spoon or pipe it onto the cooled pastry rectangles. Top with sliced strawberries.

Pro tip: Use a piping bag for a neat presentation.

Prepare the Icing

Mix icing sugar with water until smooth. Drizzle over the filled pastries.

Pro tip: Adjust the icing consistency by adding more water or icing sugar as needed.

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Tips & Tricks

<ul><li>Ensure the puff pastry is fully thawed before use to prevent tearing.</li><li>Chill the custard before filling to ensure it sets properly.</li><li>Use a sharp knife to slice strawberries for a clean presentation.</li><li>Serve the pastries immediately after icing to maintain their crispness.</li></ul>

Serving Suggestions

Serve these Iced Puff Pastries with a dusting of icing sugar and a sprig of mint for a touch of elegance. Pair them with a glass of chilled sparkling wine or a cup of freshly brewed coffee for a delightful finish. To make ahead, you can prepare the custard and puff pastry separately a day in advance. Store the filled pastries in an airtight container in the refrigerator for up to 2 days. For best results, add the strawberries and icing just before serving.