Velvet Sky Bakery‘s Owner/Baker Jordan Harvey: This recipe was a result of not having anything left in the house one night many years ago. I ended up having to improvise dessert for friends that came over for dinner. Since then, it’s become a real staple. Friends and family request it constantly! Enjoy my Quick Blueberry Puff Pastry with Crème Anglaise!

Quick Blueberry Puff Pastry with Crème Anglaise

Servings:  8 individual pastries

Preparation Time:  Start to finish, about 20 minutes

Ingredients:

  • Blueberries, fresh or frozen
  • 8 puff pastry
  • Frangelico
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1/2 a vanilla bean (scraped)
  • 4 egg yolks

Instructions:

  1. Reduce down blueberries (I always have fresh or frozen blueberries in the house; both work fine) in a saucepan on low heat with Frangelico (something I always have handy, as well).
  2. Bake 8 puff pastry in ramekins (to give them a nice shell shape).
  3. While these are working, I whip up a crème anglaise: In a saucepan, heat the cream and vanilla just until it starts to bubble.
  4. In a separate container, whip the egg yolks and sugar together until light yellow.
  5. Add the cream mixture to the yolks and sugar in the saucepan, whisking constantly, until the mixture coats a spoon.
  6. Strain this mixture into a bowl over ice, so it doesn’t overcook.
  7. When the puff pastry are baked, remove them from the ramekins, plate them and put a few tablespoons of the blueberry reduction into each pastry.
  8. Top with crème anglaise, and serve while warm, paired with a scoop of your favorite ice cream. Enjoy!

 

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