Sure! Here’s a recipe for puff pastry filled with puff cream (also known as crème légère, a combination of pastry cream and whipped cream):
### Puff Pastry:
You can use store-bought puff pastry or make it from scratch. If using store-bought, follow the package instructions for baking. If you want to make it from scratch, here’s a basic recipe:
#### Ingredients:
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 1 cup cold unsalted butter, cut into small pieces
– 2/3 cup ice-cold water
#### Instructions:
1. **Make the Dough:**
– In a large bowl, combine the flour and salt.
– Add the cold butter pieces and cut them into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs.
– Gradually add the ice water, mixing until the dough comes together. Be careful not to overmix.
– Shape the dough into a rough rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. **Roll and Fold:**
– On a lightly floured surface, roll out the dough into a large rectangle (about 10×15 inches).
– Fold the dough into thirds like a letter (fold one short side over the middle, then fold the other short side over the first fold).
– Turn the dough 90 degrees, roll out again into a rectangle, and fold into thirds.
– Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Repeat the rolling and folding process 2 more times, chilling the dough for 30 minutes between each fold.
3. **Bake:**
– Preheat your oven to 400°F (200°C).
– Roll out the dough to about 1/4 inch thick and cut into desired shapes (squares, rectangles, circles, etc.).
– Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
– Let cool completely on a wire rack.
### Puff Cream (Crème Légère):
#### Pastry Cream Ingredients:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
– 4 large egg yolks
– 1/4 cup cornstarch
– 2 tbsp unsalted butter
#### Whipped Cream Ingredients:
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
#### Instructions:
1. **Make the Pastry Cream:**
– In a medium saucepan, heat the milk, half of the sugar, and the vanilla bean seeds (or extract) over medium heat until it just starts to simmer.
– In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
– Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.
– Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble.
– Remove from heat and stir in the butter until smooth.
– Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
2. **Make the Whipped Cream:**
– In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. **Combine to Make Crème Légère:**
– Once the pastry cream is cool, gently fold in the whipped cream until fully incorporated and smooth.
### Assemble:
1. **Fill the Pastry:**
– Using a piping bag or a spoon, fill the cooled puff pastry shells with the crème légère.
– You can slice the pastries in half and fill them, or use a pastry tip to fill them through a small hole in the side.
2. **Serve:**
– Dust the tops with powdered sugar, if desired.
– Serve immediately or refrigerate until ready to serve. Enjoy!
Feel free to add your favorite toppings or garnishes, such as fresh fruit, chocolate shavings, or caramel drizzle.
