Wednesday, July 1, 2015

lemon cream puffs with fresh fruit

routine. daily life. pattern. repetition. don't you get bored? i do. 

therefore this morning i decided to be disordered. i cheated! ;) 

bread and olive oil. that's what i have on plate in every morning. but this morning i'd like something cute, sweet but not complicated. i still wanted to enjoy my morning. anyways, i just bought pastry sheet couple days ago. it attracted my attention to learn making something from it. my choice fell to this recipe. i got it from this site after browsing around. it seemed easy and it was. so much easier to make than you're probably expecting and fast. it only took 45 minutes to make.

lemon cream puffs with fresh fruit
4 servings


1/2 sheet puff pastry
1/2 cups heavy whipping cream
2 tbs powdered sugar
1/4 teaspoon vanilla extract
1 tbs lemon curd (homemade* or store bought)
fresh fruit of your choice such as, strawberries, kiwi, grape

step by step:
1. thaw puff pastry sheet according to package directions. gently unfold pastry onto a lightly floured surface.

2. use a pizza cutter (or just a kitchen knife) to cut the pastry into 8 small rectangles

4. bake pastry on a baking sheet lined with parchment paper for 12-14 minutes (check after 10 minutes).

5. bake until puffy and medium golden brown and allow to cool.

6. while the pastry bakes, prepare fruit by cutting into small pieces, then mixing together in a bowl. set aside.

7. prepare lemon cream by whipping the heavy whipping cream (using and electric mixer) until it begins to thicken.

8. add vanilla and powdered sugar, and continue to beat until thick and fluffy. with the mixer on low, add the lemon curd. stop mixing as soon as the lemon curd is incorporated.

9. assembly: using a serrated knife, cut open each baked pastry (horizontally).

10. fill a piping bag (or a ziplock bag with a corner cut off) with the lemon cream and pipe some cream onto both the top and bottom piece of pastry.

11. add fruit to the bottom piece (as shown), and then add the top piece, creating a sandwich.

12. sprinkle with powdered sugar. if desired, pipe a small dollop of cream on top and add a few additional pieces of fruit.

13. serve immediately, or keep the assembled desserts in the refrigerator up to 2 hours.

lay a base of cold water under the bowl while you whipping the whipped cream to make it easier to thicken. especially if you live in a tropical island like me ;)

lemon curd

1/4 cup milk
1/2 tsp white sugar
1/4 egg yolks
1/8 egg
1/2 tsp cornstarch
2 tsp white sugar
3/4 tsp butter
1/8 tsp vanilla extract
1 tsp lemon juice

step by step:
1. in a heavy saucepan, stir together the milk and 1/4 cup of sugar. bring to a boil over medium heat.

2. in a medium bowl, whisk together the egg yolks and egg. stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.

3. when the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

4. when the mixture comes to a boil and thickens, remove from the heat. stir in the butter and vanilla, mixing until the butter is completely blended in. add lemon juice.

5. pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. refrigerate until chilled before using.

recipe adapted from here 


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