Category Archives: Blueberry Cream Cheese Pastry

Fresh Peach Braided Puff Pastry

Posted on by
1

My neighbors went to Hawaii as the peaches on their tree were ripening, so they gave me a dozen peaches. It’s a shame they are missing some of their peach season but they are in Hawaii after all. I can’t feel too bad for them.

I studied several recipes to pick and choose the parts I wanted to create this pastry which would taste of fresh peach but not be soggy from all the peach juice.

I succeeded.

I made one with simple peach filling and a second one with a cream cheese/sugar paste and fresh blueberries along with the peach filling.

They were both delicious, crisp, and not soggy. The lemon/sugar drizzle added a touch of tartness to the sweet peaches.

Double Click to see full template

I created a template to remember how to cut and fold the pastry. After filling the ends fold up and over the filling.

I am sorry I didn’t include weights in the measurements but I didn’t take notes as I was creating/inventing. The weights of everything are well known except the peaches. I also hope I didn’t miss anything. I don’t think so.

Fresh Peach Braided Puff Pastry

INGREDIENTS
Pastry & Filling:
• 1 sheet Sally’s puff pastry, thawed
• 3–4 (1 c) fresh peaches, peeled and sliced
• 1/3 c granulated sugar
• 1/3 c brown sugar
• 1 Tbl cornstarch
• 1/8 tsp nutmeg
• 1/2 tsp cinnamon
Egg Wash & Glaze:
• 1 whole egg + 1 tbsp water (whisked for egg wash)
• 2 tsp coarse sugar (or turbinado/granulated)
• 1/3 c powdered sugar + 3-4 tsp lemon juice (whisked for drizzle)

METHOD

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. (It’s important to use a rimmed baking sheet or you will have to clean the oven as I did.)
  2. In a small bowl mix the granulated sugar and cornstarch
  3. In a medium saucepan , mix the sliced fresh peaches, brown sugar, nutmeg, and cinnamon, heat on low.
  4. Add sugar and cornstarch mixture stirring to thoroughly combine, and continue heating until syrup thickens,
  5. Remove from heat and drain in a fine mesh sieve to remove excess juice.
  6. Unfold the thawed puff pastry sheet onto a lightly floured counter. Roll to 12″ x 14″.
  7. (If including the cream cheese/sugar and blueberries spread the cream cheese mixture down the center of the pastry and place blueberries sparsely on top of it.)
  8. Spoon the peach mixture down the center third of the pastry. Using a pizza cutter, make 1-inch diagonal cuts along both long sides of the dough (up to the edge of the peach filling).
  9. Fold the strips over the filling, alternating left and right to create a crisscross braid effect. Pinch the top and bottom ends tightly to seal.
  10. Transfer to a parchment paper lined, rimmed baking sheet
  11. Brush the entire braid with your egg wash and sprinkle generously with coarse sugar. Bake for 25–30 minutes until golden brown.
  12. Mix 1/3 cup of powdered sugar and 4 teaspoons of lemon juice. Adjust the amount of lemon juice
  13. Let the braid cool for 15 minutes, then drizzle with the powdered sugar and lemon juice glaze.

Patisserie de Paris for Trivia Night

Posted on by
Reply

We are participating in a Trivia Night at our clubhouse tonight and I volunteered to make desserts. Our tables theme is “France” and our team name is Les Quizerables, (a take on Les Miserables.)

I made filled puff pastries in the color of the French flag (blue, white and red.) I made blueberry, white chocolate/cream cheese ganache, and raspberry pastries.

I combined and re-rolled the scraps from cutting the 12” square to make a few pain de chocolat, just because, why not?

The puff pastry is Sally’s recipe and method and it is fantastic. I made three batches of Sally’s raspberry sauce before I found the right formula for my use, but hit the blueberry on the first try.

Roll the dough
Trim into a 12” square
Cut into 4”x4” squares
Fold and cut, unfold and wrap
Dock the centers and bake
Fill with sauces and ganach

White Chocolate Cream Cheese Ganache

Makes 3 cups

INGREDIENTS
• 200 g white chocolate
• 200 g heavy cream
• 300 g cream cheese full fat, not skim or low fat

METHOD

  1. Finely chop the white chocolate and place it in a heatproof bowl.
  2. Heat the cream on the stovetop until just below boiling point, or heat in microwave (stirring between bursts) in 30 second then 15 second then 5 second bursts until the cream is scalding (not boiling) 170-180 deg
  3. Pour the hot cream over the chocolate.
  4. Use a hand whisk to mix until the chocolate has fully melted and the mixture is smooth.
  5. Cover the surface with cling wrap, ensuring it touches the surface, and refrigerate overnight or until completely chilled.
  6. In a new bowl, use a hand mixer to beat the cream cheese until smooth, light, and fluffy. Scrape the bowl occasionally to ensure even mixing.
  7. Add the whipped cream cheese to the chilled chocolate mixture. Mix until well combined, stiff, and thick. The ganache should have a smooth, silky texture.

Raspberry Dessert Sauce

Makes ~1 cup

INGREDIENTS
• 1 Tbl water
• 2 tsp cornstarch
• 375g (3 c) fresh or frozen raspberries
• 50g ( ¼ c) granulated sugar
• 1 tsp fresh lemon juice (do not leave out)
• optional: ½ tsp vanilla extract

METHOD

  1. Whisk the cornstarch and water together until all the cornstarch has dissolved. Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture while lightly mashing the raspberries as they begin to heat.
  2. Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract, and if desired, a few fresh raspberries.
  3. OPTIONAL (SKIP for a thicker sauce) Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
  4. Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
  5. Cover and store for up to 1 week in the refrigerator.

Notes

  1. Freezing Instructions: After the raspberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
  2. Other Berries: You can substitute blackberries with no changes to the recipe.

Chunky Blueberry Sauce – Sally

INGREDIENTS
• 80g (1/3 c) warm water
• 15g (1 Tbl) fresh lemon juice
• 1 ½ tsp cornstarch
• 280g (2 c) fresh or frozen blueberries (if using frozen, do not thaw)
• 25g (2 Tbl) granulated sugar
• ½ teaspoon pure vanilla extract

METHOD

  1. Whisk the cornstarch, water, and lemon juice together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Set aside.
  2. Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon or sturdy silicone spatula, stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices. For chunkier sauce leave some berries whole. (If you used frozen blueberries, you won’t need to smash them as much because they will naturally break down as they thaw over heat.)
  3. After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
  4. Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
  5. You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.