Raspberry Cream Puff

Ingredients

1 sheet puff pastry

Egg wash

For the raspberry jam

1 cup raspberries

1/2 cup sugar

1 tbsp lemon juice

For the custard cream

2 cups whole milk

1/2 cup sugar

3 tbsp cornstarch

1 pinch of sea salt

4 egg yolks

2 tosp unsalted butter

Flavoring (choose from 1/2 vanilla bean, 1 tsp vanilla or other flavored extract, a few peels of citrus, 1 tsp orange blossom water, etc.)

For the topping:

Fresh raspberries

Powdered sugar for dusting

Directions

Preheat oven to 190°C.

Cut rings from the puff pastry using a pastry cutter. From half of these rings, cut a smaller hole in the center and place them on top of the whole, uncut rings, pressing lightly.

Arrange on parchment-lined baking sheet, brush with egg wash.

Bake for 20 minutes until golden brown. Cool completely.

Raspberry Jam:

Combine berries and sugar in a saucepan. Crush with a potato masher.

Add lemon juice, bring to boil, stirring constantly.

Skim foam off the top. Simmer until thickened (15-20 minutes).

Custard Cream:

In a medium pot, combine egg yolks, sugar, cornstarch, salt, and milk.

Cook over low heat, whisking continuously until thickened like pudding. Remove from heat and whisk in butter and flavoring.

Fill cooled pastry rings with raspberry jam and custard cream.

Garnish with fresh raspberries and dust with powdered sugar.

Notes

@joyfullhomecooking