🥐 Raspberry Custard Puff Pastry Flowers
⏱ Time
- Prep: 20 min
- Bake: 18–22 min
- Total: ~45 min
🍽 Makes
6 pastries
🧾 Ingredients
Pastry
- 1 sheet puff pastry (cold, ready-rolled)
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Vanilla Custard (Crème Pâtissière)
- 250 ml milk
- 2 egg yolks
- 60 g sugar
- 20 g cornstarch (maïzena)
- 1 tsp vanilla extract
- 20 g butter
Topping
- Fresh raspberries
- Optional: mint leaves
👩🍳 Instructions
1️⃣ Make the Custard
- Heat milk with vanilla until warm (not boiling).
- Whisk egg yolks + sugar until pale.
- Add cornstarch and mix well.
- Slowly pour warm milk into egg mixture while whisking.
- Return to pan and cook on medium, stirring constantly.
- When thick, remove from heat and add butter.
- Cover with plastic wrap touching the surface. Cool completely.
2️⃣ Shape the Puff Pastry Flowers
- Preheat oven to 190°C (375°F).
- Cut puff pastry into 6 squares.
- From each corner, cut toward the center (don’t cut all the way).
- Fold every second corner toward the center to form a flower.
- Press lightly to seal.
3️⃣ Bake
- Place pastries on baking tray with parchment paper.
- Brush edges with egg wash.
- Bake 18–22 minutes until golden and puffed.
- Let cool slightly.
4️⃣ Assemble
- Spoon custard into the center of each pastry.
- Place 1 fresh raspberry on top.
- Dust with powdered sugar.
- Optional: garnish with mint 🌿
🔥 Pro Tips
- Custard must be cold before filling (important!).
- Keep puff pastry cold until baking.
- For shine, brush raspberries with warm apricot jam.