Berry Puffs With Orange Muscat Cream Recipes

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.

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.

ORANGE-CHOCOLATE PUFFS

Steps:

• Heat oven to 400°F. Grease cookie sheet; lightly flour. Heat 1 cup water, the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Cool 5 minutes.
• Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet.
• Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops; reserve. Pull out any strands of soft dough.
• Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
• Heat remaining ingredients over low heat until smooth; drizzle over puffs. Refrigerate any remaining puffs.

ORANGE-VANILLA PASTRY CREAM

Steps:

• Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
• Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
• With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.

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 BAGEL PUFFS

Steps:

• Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside. Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving
• Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.

BERRY CUSTARD PUFF

Steps:

• Preheat oven to 200 deg celsius.
• Cut pastry sheet into 8 rectangles.
• Place on lightly greased oven tray.
• Glaze with beaten egg.
• Place in oven for 10 minutes or until puffed and golden.
• Melt jam in a saucepan over low heat.
• Add sliced strawberries and other berries, heating gently until softened.
• Place 1 baked pastry pastry on each serving plate. Top with berry mixture.
• Top with another baked pastry and pour warm custard over the top.
• Bring water and sugar to boil, stirring until sugar is dissolved, add orange rind and cook 5 minutes.
• Garnish with orange rind on top of custard.
• Indulge!