Raspberries in Puff Pastry- 12/20/08
Tonight we are going to MaiLy's and Tuan's house for dinner. Since Maily will be cooking up a storm I volunteer to take care of all the desserts for her so she can devote all her time cooking for us. Tonight, I am making a Raspberries in Puff Pastry.
I decided to make a Tres Leches, a custard made from three kinds of milk (Evaporated milk, condensed milk, and coconut milk, combining with a puff pastry in a French style dessert that hopefully will result in a not so usual dessert. Usually, the classical Crème Pâtissière is used for filling but I am glad I kicked up a notch by using the Tres Leches custard.
This dessert turned out to be a hit. The custard is so good! The evaporated and condensed milk gave the custard a richness and the coconut milk gave a really nice and exotic flavor.
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Close up at the puff pastries
Preparation work..
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The shell is made with store bough puff pastry sheet. Here I am cutting the puff pastry into small circles. |
Next, I am putting weight in the middle of the circles so it does not rise. |
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Out of the oven. only the exterior of the pastry is puff up. |
Peparing the Tres Leches custard by bringing to boil evaporated milk, condensed milk, coconut milk and sugar. The mixture is then reduced down until it has thicken. |
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Filling the pastry shells with the Tres Leches custard. |
Adding the raspberries on top of the custard. |
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Close up |
Then final step is a few sprinkles of powdered sugar and voila it is ready to be eaten.
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The next dessert that I made is a turtle bar
