Description
Flaky pastries filled with rich Italian crema pasticcera and topped with fresh, juicy berries. A beautiful and delicious treat perfect for brunch or dessert!
Ingredients
Scale
For the Crema Pasticcera (Italian Custard):
- 2 cups (500ml) whole milk
- 1 vanilla bean, split lengthwise (or 2 teaspoons pure vanilla extract)
- 4 large egg yolks, room temperature
- ⅔ cup (135g) granulated sugar
- ¼ cup (30g) cornstarch
- Pinch of salt
- Zest of 1 lemon (optional)
For the Pastry:
- 2 sheets (approximately 17 oz/480g) puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (25g) granulated sugar (for sprinkling)
For the Berry Topping:
- 2 cups (300g) mixed berries (strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- ¼ cup (60ml) apricot jam, warmed (for glazing)
Instructions
- Step 1: Prepare the Italian Crema Pasticcera In a medium saucepan, heat the milk and vanilla bean (if using) until steaming but not boiling. Remove from heat and let the vanilla infuse for 10 minutes, then remove the bean and scrape the seeds back into the milk. In a separate bowl, whisk together the egg yolks and sugar until pale and fluffy, about 2-3 minutes. Add the cornstarch and salt, whisking until smooth. Slowly pour about ¼ cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Gradually add the remaining milk, continuing to whisk. Pour the mixture back into the saucepan.
- Step 2: Cook the Custard Return the saucepan to medium-low heat. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Don’t rush this step – patience ensures silky smooth custard for your Berry Custard Pastries. Once thickened, remove from heat immediately and stir in lemon zest if using. Pour through a fine-mesh sieve into a clean bowl, then cover with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cool, at least 2 hours or overnight.
- Step 3: Prepare the Pastry Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. On a lightly floured surface, unfold the puff pastry sheets. Using a 3.5-inch (9cm) round cookie cutter, cut circles from the pastry. For each pastry, cut a slightly smaller inner circle, leaving about a ½-inch border, but don’t cut all the way through. Transfer the rounds to the prepared baking sheets, spacing them 2 inches apart. Use a fork to prick the inner circles multiple times.
- Step 4: Bake the Pastry Shells Brush the pastry rounds with beaten egg, being careful to only brush the borders and not the pricked centers. Sprinkle the borders with granulated sugar. Bake for 15-18 minutes, until the pastry is golden brown and puffed around the edges. If the centers rise, gently press them down with the back of a spoon immediately after removing from the oven. Let cool completely on a wire rack.
- Step 5: Prepare the Berry Topping While the pastry cools, prepare your berries. Hull and quarter strawberries if using, leaving smaller berries whole. In a bowl, gently toss the berries with sugar and lemon juice. Let them macerate for 15-20 minutes to develop their flavors. Warm the apricot jam in a small saucepan or microwave until liquid.
- Step 6: Assemble the Pastries Once everything is cooled, gently press down the centers of the pastry shells again if needed. Fill each shell with 2-3 tablespoons of the chilled crema pasticcera, spreading it evenly within the borders. Arrange the macerated berries decoratively on top of the custard. Using a pastry brush, gently dab the warm apricot jam over the berries to create a glossy finish that will make your Berry Custard Pastries with Italian Crema Pasticcera truly shine.