Looking for a delicious, elegant and super easy dessert, filled with rich Italian custard cream, sweet fresh berry, a sprinkle of almonds - which is ready in no time?! Look no further! These berry custard pastries are exactly what you're looking for!
Mother's Day is coming up after all, and this might be just THE perfect easy breakfast/dessert idea to whip up for your mom. I bet she would love it as mush as I do!
These berry custard pastries are super yummy, especially if you're anything like me and just loooove desserts with creamy and velvety cream (Italian crema pasticcera), fresh fruit over a flaky and perfectly crispy pastry.
But seriously, who wouldn't like a bite of this?!? Especially this time of the year, when blueberries and raspberry are as sweet as right now!
For this recipe I'm using store-bought puff pastry, to make things quick and easy.
You certainly can use homemade puff pastry if you have the time. But as much as I love puff pastry desserts, it's one of the few things I don't have the patience for.
To make the pastries, all you need to do is cut the pre-rolled pastry into squares.
Cut around the edges two L shaped cuts as shown in my photo. Note: the two Ls are to touching each other, so the two opposite corners are NOT cut through. Fold the cut corners up and over, on both sides. Prick the middle bottom part with a fork, brush the edges with egg wasH (or milk). If you like, sprinkle the edges with sparkling sugar. And bake about 15 minutes at 400F until puffy and perfectly golden.
Please note, after about 10 minutes check the pastry. If the middle part is too puffed up, poke it down with a fork and bake to the end.
The custard cream, on the other hand, I like to make from scratch. It only needs basic ingredients, and a few minutes on the stove. Make sure to whisk throughly so it turns out smooth and lump-free.
This recipe will give you PLENTY of custard to fill your shell, so you can fill them up as much as you wish!
If needed, you can make it the day before, with no problem and have it ready for you.
Once cooled down, just make sure to whisk again to make it smooth before piping into the shells.
Please note: As for any puff pastry desserts, it's best to fill with cream and fruit right before serving, or maybe one to two hours before at most. Don't let it sit for too long or the pastry will get soggy.
Ready to try it too?!?
Other Italian dessert recipes you might like:
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PRINTABLE RECIPE CARD: How to Make Berry Custard Pastry
Berry Custard Pastry with Italian Crema Pasticcera
Ingredients
- 1 large rectangular puff pastry sheet (13 oz, 375 gr)
- 2 cups (475 ml) milk
- 1/2 cup (100 gr) sugar
- 1/3 cup (50 gr) corn starch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- blueberries and raspberries, for the top
- almond slices
- powdered sugar
- 1 tablespoon milk or 1 egg yolk (for brushing)
Instructions
- Warm up the milk until hot (not boiling).
- In a medium sized pan, whisk the egg yolks with the sugar and corn starch until light and fluffy. Add the milk some at a time while whisking, making sure there are no lumps.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Add the vanilla extract and whisk. Pour the cream in a glass bowl, cover with plastic wrap against the surface and let it cool down.
- Preheat the oven to 400F. Roll out the puff pastry and cut into squares. I did 6 large squares (about 5 inches in side each), but you're welcome to cut as big or as small as you wish.
- Using a pointy knife cut a half inch edge around the square (two L shapes) leaving two opposite corners uncut, as shown in my photos.
- Fold the two cut corners up and over to the other side.
- Prick the middle part with a fork. Brush the edges with milk or egg wash (1 tablespoon of milk mixed with one egg yolk). If you'd like sprinkle the edges with crystalized sparkling sugar.
- Bake at 400F for about 15-18 minutes. Check the pastries after about 10 minutes. If the middle part is puffed up, prick again with a fork to deflate. Remove from the oven and let the pastries cool down.
- Right before serving, whisk the custard until smooth. Pipe or spoon some cream in the middle of each pastries. Note: this recipe will give you plenty of custard to fill with a lot of cream.
- Top with berries and almond slices. Sprinkle with powdered sugar if you like and serve.
Notes
You can store in the refrigerator for up to a day, but best if eaten within one hour or two.
When do you add the vanilla? After the cream is cooked and off the stove?
ReplyDeleteI think we call it called it scalded, not hot, milk in the US, 180 degrees
ReplyDeleteExcelente!!! Best pastry cream recipe
ReplyDeleteI made this and it was fabulous! Easy to follow aside from not being clear when to incorporate the vanilla. I ended up adding it after i had fully cooked the custard while it was still hot, having just removed it from the stove top. Came out fantastic!
ReplyDelete