Berry Custard Pastry with Italian Crema Pasticcera Recipe

Introduction

This Berry Custard Pastry with Italian Crema Pasticcera is a delightful treat that pairs flaky puff pastry with creamy, smooth custard and fresh berries. It’s perfect for a special breakfast, brunch, or dessert that will impress your guests.

Ingredients

• 1 large rectangular puff pastry sheet (13 oz, 375 gr)
• 2 cups (475 ml) milk
• 1/2 cup (100 gr) sugar
• 1/3 cup (50 gr) corn starch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Blueberries and raspberries, for topping
• Almond slices
• Powdered sugar
• 1 tablespoon milk or 1 egg yolk (for brushing)

Instructions

1. Step 1: Warm the milk until hot but not boiling.
2. Step 2: In a medium pan, whisk the egg yolks with sugar and corn starch until light and fluffy. Gradually add the warm milk while whisking continuously to avoid lumps.
3. Step 3: Place the pan over medium heat and stir constantly until the mixture slowly boils and thickens. Lower the heat and cook for a few more minutes until the custard reaches desired thickness. Pour into a glass bowl, cover with plastic wrap directly on the surface, and let it cool.
4. Step 4: Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut into six large squares, approximately 5 inches on each side.
5. Step 5: Using a sharp knife, cut a half-inch border around each square, making two L-shaped cuts and leaving two opposite corners uncut.
6. Step 6: Fold the two cut corners over to the opposite side, creating a raised border.
7. Step 7: Prick the center of the pastry with a fork. Brush the edges with milk or egg wash (mix 1 tablespoon milk with 1 egg yolk). Optionally, sprinkle the edges with crystalized sparkling sugar.
8. Step 8: Bake at 400°F for 15–18 minutes. Check after 10 minutes; if the center puffs up, prick it again with a fork to deflate. Remove from the oven and let cool.
9. Step 9: Just before serving, whisk the cooled custard until smooth. Pipe or spoon the custard onto the center of each pastry.
10. Step 10: Top with fresh blueberries, raspberries, and almond slices. Finish with a light dusting of powdered sugar.

Tips & Variations

• Use a mix of fresh berries like strawberries or blackberries depending on seasonal availability.
• For extra flavor, add a splash of lemon zest or a teaspoon of rum to the custard while cooking.
• To make egg wash, you can use just egg yolk for a richer color or milk for a lighter glaze.
• Sprinkling almond slices before baking adds a nice crunch and nutty contrast.

Storage

Store leftover pastries in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a low oven (about 300°F) to crisp the pastry again, but add the custard and berries fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry for this recipe?

Yes, homemade puff pastry works wonderfully and will give you a wonderful flaky texture, though store-bought is a great time saver.

How do I prevent the custard from forming lumps?

Gradually add the warm milk to the egg mixture while whisking constantly to ensure a smooth custard. Cooking on medium heat and stirring continuously also helps prevent lumps and sticking.

Berry Custard Pastry with Italian Crema Pasticcera Recipe

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This Berry Custard Pastry recipe features flaky puff pastry squares filled with a smooth Italian crema pasticcera and topped with fresh blueberries, raspberries, almond slices, and a dusting of powdered sugar. The homemade custard is rich yet light, perfectly complementing the crisp, buttery pastry and vibrant berries, making it an elegant dessert ideal for gatherings or special occasions.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 6 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry

• 1 large rectangular puff pastry sheet (13 oz, 375 gr)
• 1 tablespoon milk or 1 egg yolk (for brushing)
• Crystalized sparkling sugar (optional, for sprinkling the edges)
• Almond slices (for topping)
• Powdered sugar (for dusting)

Italian Crema Pasticcera (Custard)

• 2 cups (475 ml) milk
• 1/2 cup (100 gr) sugar
• 1/3 cup (50 gr) corn starch
• 4 large egg yolks
• 1 teaspoon vanilla extract

Toppings

• Blueberries (for topping)
• Raspberries (for topping)

Instructions

1. Warm the milk: Heat the milk in a saucepan until it’s hot but not boiling, ensuring it’s ready to combine with the egg mixture without cooking the eggs prematurely.
2. Prepare the custard base: In a medium pan, vigorously whisk together the egg yolks, sugar, and corn starch until the mixture becomes light and fluffy, ensuring smoothness in your custard. Gradually add the hot milk while continually whisking to avoid lumps.
3. Cook the custard: Place the pan over medium heat and stir continuously until the mixture reaches a slow boil. As the custard thickens, carefully prevent it from sticking to the pan’s bottom by lowering the heat and cooking for a couple more minutes until reaching desired thickness. Remove from heat, add vanilla extract, transfer to a glass bowl, cover with plastic wrap pressed on the surface to prevent skin formation, and let it cool completely.
4. Preheat and prepare pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet and cut it into 6 large squares, approximately 5 inches per side. Using a sharp knife, cut a half-inch border on two adjoining sides of each square, leaving two opposite corners intact to form two L shapes, allowing for folding later.
5. Fold the pastry edges: Lift and fold the two cut corners up and over to the opposite side, creating an elevated border. Prick the central uncut part of each square with a fork to prevent excessive puffing.
6. Brush and decorate edges: Brush the folded edges lightly with milk or an egg wash (made by mixing 1 tablespoon milk with 1 egg yolk) for a golden finish. Optionally, sprinkle the edges with crystalized sparkling sugar for extra sparkle and sweetness.
7. Bake the pastries: Place the pastries on a baking sheet and bake at 400°F for 15-18 minutes. Around the 10-minute mark, check the pastries; if the center has puffed up excessively, prick it again with a fork to deflate it. Once golden and cooked through, remove from the oven and let cool.
8. Fill the pastries: Just before serving, whisk the cooled custard until smooth. Spoon or pipe the custard generously into the center of each pastry square.
9. Add toppings and finish: Top the filled pastries with fresh blueberries, raspberries, and almond slices. Finally, lightly dust with powdered sugar for an elegant finish.

Notes

• The custard will yield extra cream, perfect for additional filling or serving on the side.
• Ensure the milk is hot but not boiling before adding to the egg yolk mixture to prevent curdling.
• Pricking the center of the pastry crust prevents it from puffing up too much and helps maintain room for custard and toppings.
• Use cold puff pastry for best puff and flakiness in the finished product.
• You can substitute the berries with other fresh fruits like strawberries or blackberries based on availability and preference.

Keywords: Berry custard pastry, Italian crema pasticcera, puff pastry dessert, berry tart, homemade custard, puff pastry recipe