Description
A delightful French-inspired dessert featuring golden, flaky puff pastry layered with smooth vanilla pastry cream and fresh mixed berries, topped with a glossy apricot glaze. This Puff Pastry Cream and Berry Cake is elegant and perfect for special occasions or a luxurious treat.
Ingredients
Scale
Puff Pastry
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon granulated sugar, for sprinkling
Pastry Cream
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Fruit Topping
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Glaze
- 1 tablespoon apricot jam, warmed
Instructions
- Prepare Puff Pastry: Preheat the oven to 400°F. Line two baking sheets with parchment paper. Place the thawed puff pastry sheets on the baking sheets and prick all over with a fork to prevent excessive puffing. Sprinkle with granulated sugar and bake for 15–18 minutes until golden brown and crisp. Remove and cool completely.
- Make Pastry Cream: In a saucepan over medium heat, warm the milk until just steaming. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually whisk the warm milk into the egg mixture. Return to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap pressed onto the surface, and chill until completely cooled.
- Whip Cream: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the chilled pastry cream until smooth and fluffy.
- Assemble Cake: Place one puff pastry sheet on a serving platter. Spread half the cream mixture evenly over it. Arrange half the berries on top. Place the second puff pastry sheet on top and spread with the remaining cream. Decorate with the rest of the berries.
- Glaze and Chill: Brush the top berries lightly with warmed apricot jam to give a glossy finish. Refrigerate the assembled cake for at least 1 hour before slicing with a sharp serrated knife to serve.
Notes
- For cleaner slices, chill the assembled cake well before cutting.
- You can substitute other fresh berries such as blackberries.
- Assemble shortly before serving to maintain the crispness of the pastry.
