This is recipe is a classic French dessert. I like to use raspberries, but strawberries do the job as well. The pastry cream can be made a couple days in advance and kept in the fridge, and if you are an overachiever and decide to make your own puffed pastry dough, it can be made in advance and frozen if you have access to good quality butter. We usually serve a dry Champagne to accompany this dessert.
Bake puffed pastry sheets between 2 cookie sheets at 350-400F (20 minutes - until golden).
Remove and cut them into 3 equal 4 by 12 inch piece.
With a pastry bag, spread a layer of Pastry Cream and line up the raspberries (lines must be on the short side - to ease cutting).
Place delicately another sheet of puffed pastry and repeat the process.
Place the last sheet of puffed pastry and sift confectionner sugar on top.
To serve, slice in six equal parts (shape: 4 by 2 inch).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 93.8mg||2 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 5.7g|
|Protein 0.7g||1 %|
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Calories per serving: 41
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