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Strawberry Puff Pastry Stacks with Cream Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

These Easy Strawberry Puff Pastry Stacks with Cream are delightful, light desserts featuring flaky puff pastry layered with creamy diplomat cream and fresh strawberries. Perfect for a summer treat or special occasion, these stacks combine the buttery pastry with smooth vanilla-infused pastry cream, whipped cream, and juicy strawberry pieces, resulting in a deliciously elegant dessert that’s surprisingly simple to make.

Ingredients

Puff Pastry

  • 1 sheet all butter rolled puff pastry (14″x9″ – 35cm x 23cm) (11 oz / 320 grams)

Creme Diplomat

  • 1 cup full fat milk (250 ml)
  • 1 tbsp butter (16 grams)
  • ½ tsp vanilla paste
  • 2 medium egg yolks
  • ⅓ cup sugar (80 grams)
  • 1 ¾ tbsp flour (14 grams)
  • 2 ⅛ tbsp cornflour (16 grams)

Topping

  • ¾ cup heavy cream / double cream (200 ml)
  • 9 oz strawberries, cut in small pieces (250 grams)
  • 5 strawberries cut in halves (for garnish)
  • Icing sugar (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 374 ℉ / 190 °C (fan oven) so it’s ready to bake the puff pastry to a perfect golden brown.
  2. Prepare Puff Pastry: Unroll the puff pastry sheet onto a lightly floured surface and cut it into 10 equal rectangular pieces, noting that 2 pieces may be slightly larger. Place these pieces on a parchment-lined baking tray.
  3. Bake Pastry: Bake the puff pastry pieces in the preheated oven for 15 minutes or until they turn lightly golden and puffed. Once baked, allow them to cool completely.
  4. Make Pastry Cream Base: In a saucepan, combine the milk, butter, and vanilla paste. Gently heat over low until it just begins to simmer, then remove from heat.
  5. Mix Egg and Dry Ingredients: In a bowl, whisk together the egg yolks and sugar until pale and thick. Add the flour and cornflour, whisking to fully combine.
  6. Combine Milk and Egg Mixture: Gradually pour half of the hot milk mixture into the egg mixture, whisking continuously to temper the eggs. Return this combined mixture to the saucepan with the remaining milk.
  7. Cook Pastry Cream: Place the saucepan back on low heat and cook the mixture, whisking constantly until it thickens. Allow it to boil for one minute while stirring, then remove from heat and let cool to room temperature.
  8. Whip Cream: Once the pastry cream has cooled, whip the heavy cream until stiff peaks form.
  9. Fold Cream into Pastry Cream: Loosen the pastry cream by whisking lightly, then gently fold in the whipped cream in two stages, creating a smooth diplomat cream.
  10. Assemble Stacks: Carefully split each puff pastry rectangle in half horizontally. Spread about 1 to 1½ tablespoons of diplomat cream on the bottom half.
  11. Add Strawberries: Spoon a couple of tablespoons of chopped strawberries onto the diplomat cream layer.
  12. Complete the Stack: Place the other half of the puff pastry on top of the strawberries, pressing lightly to create a stack. Repeat for all pastry pieces.
  13. Garnish: Dust the stacks with icing sugar using a small sieve and top each with a halved strawberry for an attractive finish.

Notes

  • Ensure the puff pastry is cold before baking for best puff and flakiness.
  • Whisk pastry cream continuously while cooking to prevent lumps and sticking.
  • Tempering the egg yolks with hot milk prevents scrambling.
  • The diplomat cream is best used fresh but can be refrigerated for up to 1 day.
  • Use fresh ripe strawberries for optimal flavor and sweetness.
  • If vanilla paste is unavailable, pure vanilla extract can be substituted.
  • To maintain puffiness, assemble the stacks just before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/strawberry-puff-pastry-stacks-with-cream-recipe/