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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Ingredients for Tart: * All purpose flour for work service * 1 pound package puff pastry dough * 1 large egg, lightly beaten * 1 1/2 cups pastry cream * 1/2 cup heavy cream, whipped to soft peaks * 2 six ounce containers of fresh raspberries or 1 quart strawberries, rinsed and dried * 1/4 cup confectioner’s sugar Ingredients for Pastry Cream: (must be done day of) * 1/4 cup plus 1 tablespoon corn starch * 1/4 cup plus 1 tablespoon all purpose flour * 1 cup sugar * 1/2 teaspoon salt * 3 large eggs * 4 cups milk * 2 tablespoons butter -- cut into pieces * 1 1/2 teaspoons vanilla extract Instructions: * Prepare an ice bath. * Combine cornstarch, flour, 1/2 cup sugar and salt in bowl. In another bowl whisk the eggs until smooth. Add flour mixture to egg mixture and whisk. * Combine milk and remaining sugar in medium saucepan. Bring to boil over medium high heat and stir until sugar is dissolved. Remove from heat and whisk constantly. Slowly pour into egg mixture while whisking, Return to heat and bring to a boil while stirring until thickened, about 3 minutes. Transfer to large heat proof bowl, set in ice bath, cool completely and cover with plastic wrap and refrigerate until ready to use. * Place puff pastry on lightly floured clean work surface, and gently roll out to a 9x18 inch rectangle about 1/8 inch thick. Trim edges even and then trim off four strips or one from all sides. * Transfer the large piece to a baking sheet and pierce all over with a fork. Brush with the egg mixture and lay the cut strips over edges, overlapping the ends. Brush strips with egg wash and overlapping edges. * Cover with plastic wrap and chill for 1 hour. * Preheat oven to 400. Bake pastry tart shell for about 15 minutes or until well browned and puffed. Remove from oven and press center down with a balled up kitchen towel. Bake 5 more minutes in oven and then press again if needed. Then, cool. * Whip heavy cream until soft peaks form. Fold into pastry cream mixture. Spread mixture over bottom of cooled puff pastry tart shell. * Arrange berries in neat rolls covering the pastry cream. Dust with the powdered sugar and slice and serve. * Garnish with mint leaves. |
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