Raspberry Feuilleté
Simple and beautiful — golden puff pastry filled with whipped cream and fresh raspberries, set in a pool of caramel. Prepare everything ahead of time, then assemble just before serving. Feuilletés are traditionally savory dishes, using cheese, seafood, or other fillings; Chef Banchet turns them into dessert. You could substitute strawberries or other fruit if you wish.
Ingredients
- Chantilly Cream
- Heavy (whipping) cream - 8 ounces
- Confectioner’s Sugar - 1 tablespoon
- Vanilla Extract - 1/2 teaspoon
- Kirsch - b1 teaspoon
- Caramel Sauce
- Sugar - 16 ounces
- Water - 4 ounces
- Heavy (whipping) cream - 8 ounces
- Puff Pastry - 8 ounces, thawed
- Egg - 1 egg, beaten with 1 tablespoon cool water
- Fresh Raspberries - 1 pint, rinsed
Instructions
To prepare the chantilly cream: Beat the cream until firm peaks form. Fold in the sugar, vanilla, and Kirsch. Set aside in the refrigerator.
To prepare the caramel sauce: Put the sugar and water in a saucepan over medium heat and cook, swirling occasionally, until the mixture turns golden brown and syrupy (320 to 330 F). Take off the heat and slowly stir in the cream, being careful to guard against spatters. Set aside; keep warm.
To assemble and serve: Preheat the oven to 425 F. Line a baking sheet with parchment paper. Roll out the puff pastry approximately 1/2-inch thick. Cut into four 4-inch squares. Brush with egg wash. Bake 20 minutes, until puffed and golden. Remove from the oven; when cool enough to handle, split in half horizontally.
Pour a pool of caramel sauce on each serving plate. Place one pastry bottom on each and partially fill with chantilly cream. Top with raspberries. Lean a top against each pastry. Garnish the plates with additional raspberries.
