Golden balsamic vinegar is the secret ingredient in the strawberry topping of these puff pastry desserts that are also filled with smooth Vanilla Pastry Cream.
Strawberries & Cream Pastries
Serves: 16
Ingredients
- 1 (17.3-ounce) package frozen puff pastry (2 sheets)
- 1 large egg
- 1 tablespoon water
- 2 cups chopped strawberries
- 2 tablespoons granulated sugar
- 2 tablespoons golden balsamic vinegar
- Vanilla Pastry Cream (recipe follows)
- Garnish: fresh mint
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Let puff pastry thaw just enough to remain cold and somewhat firm.
- On a lightly floured cutting surface, lay out puff pastry sheets. Using a 2 1⁄4-inch square cutter, cut 32 squares from puff pastry sheets. Using a 1 3⁄4-inch round cutter, cut out rounds from 16 puff pastry squares.
- In a small bowl, whisk together egg and 1 tablespoon water until combined. Using a pastry brush, brush egg mixture on inside edges of whole puff pastry squares. Place cutout puff pastry squares on top of whole squares, aligning edges. Brush remaining egg mixture on top edges of pastry boxes. Using a fork, prick inside bottoms of puff pastry boxes.
- Bake until puff pastry is puffed and golden brown, 13 to 15 minutes. Let cool completely. Push down centers of boxes prior to filling.
- In a medium bowl, stir together strawberries, sugar, and vinegar until combined. Let sit at room temperature to macerate until strawberries release their juices, 30 to 45 minutes. (Ripe strawberries will require less time.)
- Just before serving, divide Vanilla Pastry Cream among puff pastry boxes.
- Drain strawberries well. Divide macerated strawberries among puff pastry boxes, spooning over pastry cream.
- Garnish with fresh mint, if desired. Serve immediately.
Notes
Make-Ahead Tip: Puff pastry boxes can be baked a few hours in advance and stored in an airtight container. Fill just before serving.
Vanilla Pastry Cream
Serves: 2 cups
Rich pastry cream is a tasty pudding that also works beautifully as the filling for our Strawberries & Cream Pastries.
Ingredients
- 1 3⁄4 cups whole milk
- 1⁄4 cup heavy whipping cream
- 4 large egg yolks
- 1⁄2 cup granulated sugar
- 3 tablespoons cornstarch
- 1⁄8 teaspoon fine sea salt
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat together milk and cream over medium-high heat until very hot but not boiling.
- In a medium bowl, whisk together egg yolks and sugar. Very gradually whisk hot milk mixture into egg mixture. Whisk in cornstarch and salt until incorporated. Using a fine-mesh sieve, strain mixture back into saucepan.
- Cook over medium heat, whisking constantly, until mixture just comes to a simmer and thickens. Remove pan from heat. Whisk in butter and vanilla extract.
- Transfer pastry cream to a heatproof container. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until very cold, at least 4 hours or overnight.
