Let’s make some crème puff pastries
The other day I posted a recipe on how I make crème pâtissière, and this is how I decided to use it. We are learning how to make crème puff pastries today! This is honestly such an easy recipe, it almost criminal. At the end of the day, I am here’re for the simple and no-fuss recipes, because who even has time. A part of me thought I should make puff pastry from scratch, but I honestly have no time. Between load shedding and deadlines, where is the time even going?!
So back to this recipe, these puff pastries are made with store bought off pastry to make this even easier. I then added my French pastry cream as the filling, it works so beautifully. If you want you can top it with some blueberries or any tother berry and just like that, it’s ready!
I hope you love this recipe and if you try it please leave me a comment below. This is also a great Eid recipe because you can actually prepare in advance instead of rushing on the day. And we all know how rushed Eid mornings can be.
Bon Apetit,
Zorah
How to prepare your pastries in advance
If you are not in a rush to make everything on the same day, you should make your pastry cream the day before. This will save you a lot of time and energy. The filling is really the main star of the show, so once it is set you can move on to the puff pastry. Here is the link for the pastry cream recipe.
How to store your crème puffs?
Refrigerating them isn’t really an option because it will make the puff pastry go soggy. I recommend baking the puff pastry and making the cream and then only assembling them when you’re ready to serve. If there are some leftover, leave it an airtight container outside of the fridge.
How To Make Crème Puff Pastries
Course: DessertCuisine: FrenchDifficulty: Easy6
servings5
minutes15
minutesIngredients
1 roll of puff pastry
1-2 cups pastry cream
1 cup blueberries
1/3 cup icing sugar
1 egg
Directions
- Preheat your oven to 200C and line a baking tray with parchment paper. Make sure it spray it with a non-grease spray.
- Roll out your puff pastry and cut it into squares- 10cmx10cm (or lager if you want)
- Place the pastry on the baking tray.
- Whisk the egg and brush the pastry, then fold one end to the other, forming a triangle.
- Brush the tops with egg wash again.
- Bake in the oven for 15-20 minutes. When the tops are golden brown, remove from the oven.
- When they have cooled down, cut a small slit through the middle, or gently break it open.
- Allow it to cool completely before adding the pastry cream.
- Once the cream is added, top with some blueberries inside.
- And dust the tops with icing sugar.
- Enjoy!
