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1/10/2014

White Chocolate-Cream filled Pastries

Just imagine: a delicate, golden puff pastry topped with whipped cream, quality white chocolate and fresh strawberries. What more do you need to create an exquisite pastry that everyone will love? Irresistible.

Yields: 8 servings

Ingredients
  • 1  pkg  (397 g) frozen puff pastry
  • 1  pkg (170 g) white chocolate, chopped
  • 1 1/4  cup  (300 mL) 35% Cream
  • 1/4 tsp  (1 mL) vanilla extract
  • 1  cup  (250 mL) fresh or frozen raspberries
Preparation

Defrost pastry according to package directions.

Preheat the oven to 400 F (200 C).

Roll out half of the pastry on a lightly floured surface to a 1" (3 cm) thick rectangle 4 1/2" x 8" (12 x 20 cm). Cut the pastry in 4 strips 2” (5 cm) wide. Repeat with remaining half of pastry.

Place the pastry strips on a baking sheet lined with parchment paper and bake for 20 minutes or until puffed and golden; cool on a wire rack then slice in half lengthwise.

Place the chocolate and 1/2 cup (125 ml) cream in a small saucepan over low heat, stirring until the chocolate is melted and blended with the cream. Stir in vanilla.

Transfer the mixture to a medium bowl and refrigerate 30 to 40 minutes until it is cool but not set, stirring occasionally.

With an electric mixer, whip remaining cream (3/4 cup or 175 ml) until stiff peaks form then beat chocolate mixture until thick and fluffy. Fold in whipped cream.

Spread a layer of the mixture on half of the pastry strips. Top with three raspberries and another layer of white chocolate cream. Top with remaining strips. Garnish with chocolate cream and a raspberry.