Puff pastry berry baskets

Name: Puff pastry berry baskets
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 6 discs (à 75 g) deep-frozen puff pastry; 1 small untreated lemon; 1 Vanilla pod; 100 g Dark chocolate; 100 ml Milk; 300 g + 3 tablespoons whipped cream; 2 TEASPOONS Cornstarch; 3 Egg yolk (size M); 5 Eggs (size M); 60 g Sugar; 24 Raspberries; 12 Strawberries; 100 g Blueberries; 7-10 Tbsp Flour; 7-10 Tbsp Icing sugar; 12 white and green paper cuffs; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

6 discs (à 75 g) deep-frozen puff pastry
1 small untreated lemon
1 Vanilla pod
100 g Dark chocolate
100 ml Milk
300 g + 3 tablespoons whipped cream
2 TEASPOONS Cornstarch
3 Egg yolk (size M)
5 Eggs (size M)
60 g Sugar
24 Raspberries
12 Strawberries
100 g Blueberries
7-10 Tbsp Flour
7-10 Tbsp Icing sugar
12 white and green paper cuffs
7-10 Tbsp Aluminium foil

Directions

1
Place the puff pastry slices next to each other and allow to thaw. Wash the lemon, grate dry and peel the peel thinly. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Place the puff pastry slices on top of each other, roll out rectangularly (approx. 33 x 44 cm) on a floured work surface and cut into 12 squares (approx. 11 x 11 cm). Line muffin troughs with 1 paper tin and 1 puff pastry square each. Chop the chocolate into small pieces.
2
Boil up vanilla pulp, vanilla stick, lemon peel, milk and 250 g cream. Stir 50 g cream and cornflour until smooth and stir into the boiling cream. Simmer for about 1 minute while stirring, then remove from the heat. Melt the chocolate in the cream. Mix 2 egg yolks, eggs and sugar. Pour hot cream into the sugar-egg mixture through a sieve while stirring. Let the cream-egg-mix cool down for about 20 minutes, then fill into the muffin wells. Mix 1 egg yolk and 3 tablespoons of cream, brush the edges of the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. If the edges of the puff pastry become too dark, cover the muffin tray with aluminium foil. Remove the muffin tray from the oven, remove the tartlets from the trays after about 10 minutes and let them cool on a cake rack. Sort the berries, wash if necessary and dab dry.
3
Let the cream-egg-mix cool down for about 20 minutes, then fill into the muffin wells. Mix 1 egg yolk and 3 tablespoons of cream, brush the edges of the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. If the edges of the puff pastry become too dark, cover the muffin tray with aluminium foil. Remove the muffin tray from the oven, remove the tartlets from the trays after about 10 minutes and let them cool on a cake rack. Sort the berries, wash if necessary and dab dry. Clean and halve the strawberries. Decorate puff pastry baskets with berries and dust with icing sugar
4
waiting time approx. 1 1/2 hours