ADVERTISEMENT

Mini Custard Pockets: A delicious treat with creamy vanilla custard and fresh berries

Mini Custard Pockets: A delicious treat with creamy vanilla custard and fresh berries

Savor the delights of these mini custard pouches, each filled with creamy vanilla custard and adorned with vibrant fresh berries. These pockets combine the flakiness of puff pastry with the creamy texture of homemade custard, making them an irresistible treat, perfect for any occasion.

ADVERTISEMENT

Why you'll love it: These mini custard pockets are not only delicious to eat, but also fun to make. The creamy custard filling paired with the crisp puff pastry provides a satisfying contrast of textures, while the fresh berries provide a burst of freshness in every bite.

Perfect occasion: Ideal for brunches, afternoon tea or as a sweet finish to a dinner party, these custard pouches are versatile and stylish. They are also perfect for holiday gatherings or as a special gift during celebrations.

See also  Flourless Dark Chocolate Ricotta Cake with Amaretti: A Luxuriously Sweet Heart Treat

Decorating Tips: For an extra touch of elegance, sprinkle these mini pouches with a generous amount of powdered sugar and nicely arrange fresh raspberries and blueberries on top. You can also serve them with a dollop of whipped cream or a drizzle of fruit coulis for added decadence.

Ingredients:

For the vanilla custard:

  • 250 ml of milk
  • 3 egg yolks
  • 50 g of sugar
  • 20 g cornstarch
  • 1 teaspoon of vanilla extract

For the custard pockets:

  • 1 roll of puff pastry of approximately 400 g
  • Egg yolk for brushing
  • 1 teaspoon of cream or milk for brushing
  • Powdered sugar for sprinkling
  • Raspberries and blueberries for decoration

Instructions:

  1. Prepare the custard:
    • Heat the milk in a saucepan until hot but not boiling.
    • In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth.
    • Gradually add the hot milk to the egg mixture, whisking continuously.
    • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
    • Remove from heat, stir in vanilla extract and let cool. Place plastic wrap directly on the surface of the custard to prevent a skin from forming.
  2. Assemble the custard bags:
    • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • Cut the puff pastry into 8 x 8 cm squares.
    • Place a spoonful of custard in the center of each square. Bring the corners together and pinch to seal, forming pockets.
    • Brush the pockets with a mixture of beaten egg yolk and cream or milk.
  3. Cook and serve:
    • Bake the custard pockets for 15 to 20 minutes or until golden and puffy.
    • Let cool slightly, then sprinkle with powdered sugar and garnish with raspberries and blueberries.
See also  Cherry layer cake: a succulent treat with mascarpone cream and raspberry jam

Enjoy these Mini Custard Pockets, a charming and delicious dessert that combines the classic flavors of vanilla, berries and pastry into one delicious bite. Ideal for sharing or enjoying yourself!

Leave a Comment

ADVERTISEMENT