Berry Pouf Recipes

BERRY PUFF PANCAKE

Steps:

• Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

BERRY PUFF PANCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
• Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Steps:

• Preheat the oven to 400 degrees F.
• Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
• Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
• Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

BERRY-TOPPED PUFF PANCAKE

Steps:

• Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.

BERRIES & CREAM PUFF RING RECIPE BY TASTY

Steps:

• Make the custard: In a medium microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and milk. Cover with plastic wrap.
• Cook the custard in a microwave for 4 minutes, stirring after every 2 minutes until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Make the pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and let cool for 5 minutes.
• Add 4 of the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. When the dough drops making a V shape, it is ready!)
• Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch (17-cm) ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top. Beat the remaining egg, then brush over the ring.
• Bake for 20 minutes.
• Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
• Turn off the oven and leave the puff pastry inside for another 10 minutes.
• Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Top with berries. Place the top half of the shell. Dust with powdered sugar.
• Enjoy!

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

BERRY PUFFS WITH ORANGE MUSCAT CREAM

Steps:

• Preheat oven to 425°F.
• Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.
• Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes. Transfer to a rack and cool.
• Stir together cornstarch, water, and lemon juice in a small saucepan. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then cool purée at room temperature.
• Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.
• Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.
• Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream. Spread 1 teaspoon purée on top of each pastry, leaving a 1/4-inch border (there will be purée left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries.