Description
Indulge in the delightful flavors of this Puff Pastry Cream and Berry Cake, a perfect summer dessert that combines flaky puff pastry, luscious pastry cream, and fresh mixed berries.
Ingredients
Scale
Puff Pastry:
- 2 sheets puff pastry, thawed
Berries:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Bake Puff Pastry: Place each puff pastry sheet on a baking sheet, prick with a fork, and bake for 15-18 minutes until golden brown. Let cool.
- Prepare Berries: Toss berries with sugar and lemon juice, let sit to macerate.
- Make Pastry Cream: Heat milk, whisk egg yolks with sugar and cornstarch, add hot milk, cook until thickened. Chill.
- Whip Cream: Whip heavy cream with powdered sugar until soft peaks form.
- Assemble: Layer pastry sheet, cream, and berries. Repeat. Chill before slicing.
Notes
- For a shortcut, use instant vanilla pudding mixed with whipped cream for the pastry cream.
- Dust the top with powdered sugar for a bakery-style finish.
- Best enjoyed the same day for maximum crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 115 mg
