Delicious Fruit Puff Pastry Baskets

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By Sneji
May 16, 2021

I’m so happy because summer is almost here. The days are so light, sunny, and bright! The recipe I want to show you today is fresh, creamy, crispy, fruity. These fruit baskets are so delicious and beautiful.

I did the baskets from puff pastry. They are toasted and crunchy and go very well with this wonderful light cream. It is so tender, airy, sweet and delicious! I garnished them with the fresh fruits. You can use your favorite fruits. They gave the taste of freshness and a slight acidity. They balance out the taste perfectly.

They are perfect for backyard parties. My recipe is for 12 baskets.

Here are some other fast and easy puff pastry recipes on my site:

Berry Puff Pastry Braid

If you are looking for an easy dessert for summertime, then you have to try this recipe. You will love how well the sweet fruit pairs with the cream cheese and how delicious it tastes all backed up in a flaky pastry shell.

Delicious Fruit Puff Pastry Baskets

Ingredients

  • 900 g puff pastry

Cream

  • 2 egg yolks
  • 30 g sugar
  • 10 g flour
  • 5 g cornstarch
  • 200 ml milk
  • 25 g white chocolate
  • 50 g condensed milk
  • 150 ml whipping cream
  • powdered sugar

Instructions

  • Usually we kept the puff pastry in the freezer. Move it to the refrigerator in the evening before you make the baskets. This will make it easier for you to work with it. Spread it out, put parchment paper on it and roll it out a little bit. Don’t spread it out too much as it should not be very thin. My dough measures 40 cm x 30 cm.
  • I cut circles with a diameter of 9 cm. If you do not have a mold like mine, you can use a cup with approximately the same diameter. Dock every circle with a fork. Then take a circle and stretch it out a little with your hands. The idea is to cover the muffin tin completely.
  • Cut 12 circles of parchment paper with a diameter of 9 cm and place them on the already formed baskets. Pour the pie weights in the baskets. Bake at 350 F for about 20 min.

Cream

  • In a medium-sized pan, place the two egg yolks and sugar. Stir with a whisk until the yolks change texture and color. Add the flour and cornstarch. Stir and add the milk. Put it on the stove and stir. After noticing that it starts to thicken, reduce the heat in half so that it does not burn. When it thickens completely, you can remove it from the stove.
  • Add the white chocolate while the cream is still hot and stir. Then add the condensed milk and stir again. Cover it with foil and put it in the fridge for 1 hour or if you don’t have time you can put it in the freezer for about half an hour.
  • Pour the whipping cream into a medium bowl and stir until you get stiff peaks. Take the cream out of the fridge, stir it and add to it the whipped cream. Stir and fill the piping bag.
  • Fill the baked and cooled baskets with cream. Garnish with fruits to your taste. Sprinkle them all with powdered sugar.

Bon Appétit!

Delicious Fruit Puff Pastry Baskets

The recipe I want to show you today is fresh, creamy, crispy, fruity. These fruit baskets are so delicious and beautiful. I did the baskets from puff pastry. They are toasted and crunchy and go very well with this wonderful light cream. It is so tender, airy, sweet and delicious! I garnished them with the fresh fruits. You can use your favorite fruits.
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Servings: 12
Author: Sneji

Ingredients

  • 900 g puff pastry

Cream

  • 2 egg yolks
  • 30 g sugar
  • 10 g flour
  • 5 g cornstarch
  • 200 ml milk
  • 25 g white chocolate
  • 50 g condensed milk
  • 150 ml whipping cream
  • powdered sugar

Instructions

  • Usually we kept the puff pastry in the freezer. Move it to the refrigerator in the evening before you make the baskets. This will make it easier for you to work with it. Spread it out, put parchment paper on it and roll it out a little bit. Don’t spread it out too much as it should not be very thin. My dough measures 40 cm x 30 cm.
  • I cut circles with a diameter of 9 cm. If you do not have a mold like mine, you can use a cup with approximately the same diameter. Dock every circle with a fork. Then take a circle and stretch it out a little with your hands. The idea is to cover the muffin tin completely.
  • Cut 12 circles of parchment paper with a diameter of 9 cm and place them on the already formed baskets. Pour the pie weights in the baskets. Bake at 350 F for about 20 min.

Cream

  • In a medium-sized pan, place the two egg yolks and sugar. Stir with a whisk until the yolks change texture and color. Add the flour and cornstarch. Stir and add the milk. Put it on the stove and stir. After noticing that it starts to thicken, reduce the heat in half so that it does not burn. When it thickens completely, you can remove it from the stove.
  • Add the white chocolate while the cream is still hot and stir. Then add the condensed milk and stir again. Cover it with foil and put it in the fridge for 1 hour or if you don't have time you can put it in the freezer for about half an hour.
  • Pour the whipping cream into a medium bowl and stir until you get stiff peaks. Take the cream out of the fridge, stir it and add to it the whipped cream. Stir and fill the piping bag.
  • Fill the baked and cooled baskets with cream. Garnish with fruits to your taste. Sprinkle them all with powdered sugar.

Bon Appétit!

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