Blackberry and Cream Puff Pastries
These blackberry and cream puff pastries are made from ready made puff pastry topped with homemade blackberry jam and whipped cream.
Servings: 6 pastries
Ingredients
Blackberry Jam:
- 200g (7 oz) blackberries
- 1 tbs water
- 1 tbs sugar
- 1 tsp vanilla extract
- 1 tbs cornflour
Pastry:
- 250g (8¾ oz) roll of ready made puff pastry
Other ingredients:
- 1 egg (medium)
- 30g (1½ oz) milk chocolate
- icing /confectioners'/ powdered sugar
- 250ml (1 cup) whipping cream (36% fat)
Instructions
Blackberry Jam:
- Heat all the blackberry jam ingredients (apart from the cornflour) in a small pan until the berries soften and start to thicken.
- Add the cornflour and continue to cook for a couple of minutes until you are left with a thick sauce. Set to one side.
Pastry:
- Pre-heat the oven to 200ºC (400℉) (or as per the pastry's instructions).
- Roll out the pastry and slice into 12 squares (I used my pizza slicer and it was so much easier than a knife).
- Place the squares on a large baking tray lined with baking paper.
- Beat an egg and then "wash" the pastries with it.
- Bake for around ten minutes, just until they are nice and golden (be careful, the can quickly over-bake). Allow the pastry squares to cool a little.
Assembly:
- Take one pastry square and on the flat side, spread over a little blackberry jam, followed by a dollop of cream.
- Take another square and with flat side face down, place on top of the other square, and gently push down.
- Repeat with the remaining squares.
- Melt a little milk chocolate and drizzle over.
- Let it set a little and then sprinkle over some icing sugar. Enjoy!
