Truffles In Puff Pastry Cinderella Recipes

FRUIT AND PASTRY CREAM TRIFLE

Steps:

• Arrange a layer of ladyfingers in a trifle dish or large bowl, breaking the ladyfingers in half as needed to fit the sides. Cover with 1/2 to 1 inch of Pastry Cream, followed by a quarter each of the jam, fruit and whipped cream. Repeat the layering 3 more times or until you have used up all of the ingredients. Serve with a spoon to make sure everyone gets all of the layers. Enjoy!
• Put the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and milk a second bowl. Beat both with a whisk to a homogeneous mixture -- no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla pod. Whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
• Return the pan to a medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!). Transfer to a bowl and chill; this can be done really quickly over an ice bath.

TRUFFLE CUPS

Steps:

• Heat the oven to 350°F.
• Place 1 piece candy into each pastry cup. Place the filled pastry cups onto a baking sheet.
• Bake for 3 minutes or until the candy is melted. Let cool on a wire rack for 5 minutes. Top with the whipped topping.

PUFF PASTRY WAFFLES

Steps:

• Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares.
• Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
• Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.

TRUFFLES IN PUFF PASTRY 'CINDERELLA'

Steps:

• Preheat the oven to 450 degrees. Butter a small baking sheet.
• Scrub truffles with a vegetable brush and put in a small saucepan. Add Champagne and sherry and heat to boiling. Simmer 4 to 6 minutes, until a skewer can be inserted into them. Drain and cool.
• Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
• On a lightly floured surface, roll out the puff pastry into a 16-inch square. With a sharp knife, cut pastry into 4 (4-inch) squares.
• Place a slice of ham on each pastry square and top with a prepared truffle. Bring pastry edges up over the truffle and pinch at the top to form a small bundle. Brush with the egg yolk mixture and place on the prepared baking sheet. Bake until pastry is golden brown, about 15 minutes.

SALMON BAKED IN PUFF PASTRY WITH TRUFFLES

Steps:

• Preheat oven to 375 degrees F.
• Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper.
• Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve.