Raspberry Crème Fraîche Puffs

 

Raspberry Crème Fraîche Puffs
 
MAKES 9 PUFFS
 
ACTIVE TIME: 20 MINUTES     START TO FINISH: 40 MINUTES
 
Napoleons juxtapose creamy filling with shatteringly crisp pastry. This casual variation introduces a little tang to the mix by using crème fraîche, which goes well with the ripe raspberries glistening with liqueur. Best of all, the dessert takes just minutes to make.
 
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • 3 cups (about 14 ounces) raspberries
  • 3 tablespoons framboise or other raspberry-flavored eau-de-vie or Chambord
  • 5 tablespoons granulated sugar
  • 1 1/4 cups crème fraîche
  • 3/4 teaspoon vanilla extract
  • GARNISH: confectioners’ sugar
 
Put a rack in upper third of oven and preheat oven to 400°F.
 Unfold pastry sheet and cut into nine 3-inch squares with a sharp knife.
 Put pastry squares on an ungreased baking sheet and bake until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely.
     Meanwhile, stir together raspberries, eau-de-vie, and 1 tablespoon sugar in a bowl. Let macerate at room temperature for 30 minutes. Stir together crème fraîche, remaining 1⁄4 cup sugar, and vanilla in another bowl until sugar is dissolved.
 Halve each pastry square horizontally. Just before serving, top bottom halves of pastry with crème fraîche mixture, then raspberries and juices. Cover with top halves and dust with confectioners’ sugar.

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