Puff pastry shells with confectionery cream and fruit
How to make puff pastry shells with cream
For today’s recipe I have prepared several shells, which are very common in confectioneries. This is the easiest thing to prepare that you can imagine, because the only thing that has some difficulty is the confectionery cream. The rest is to spread it on puff pastry, cut candied fruit, cut the roll into shells and then bake them. Then paint them with plain syrup and we can eat them.
When can you put these shells? Well, on any occasion actually. You can make a batch so you have to eat for snacks and snacks. It will also be useful in case you want to offer your guests a family meal for dessert, coffee for a birthday or dinner with friends. They are so easy, but they are so colorful that everyone will think that you are a real pastry expert.
Ingredients for 4 people
1 – Prepare the confectionery cream
The first thing we will do is the confectionery cream. For this I will leave you the recipe, which I have already published in Family Kitchen and which you can see CLICK HERE.
2 – Allow the cream to cool
When finished, we will pour it into a bowl and cover it with plastic wrap, making sure there are no air bubbles. We do this so that the cream does not create a crust on the surface when it cools.
3 – Cut the fruit
When we have the cold cream, we can start making the shells. We will start by cutting the fruits and cherries into smaller pieces.
4 – Place the fruit on a sheet of puff pastry
Now unfold the puff pastry sheets and spread it with the main confectionery cream. Then place the fruit in rows, leaving a strip on one of the horizontal sides.
5 – Roll out the puff pastry and put it in the freezer
Then we roll a sheet of puff pastry on the horizontal side so that we have NOT left fringes and when we get to the fringes, we “paint” it with water. Then we finish rolling and in this way the puff pastry will not separate when it swells. Now cover it with foil paper or aluminum foil and put it in the freezer for 45 minutes.
6 – Cut the puff pastry roll into slices
When we get out of the freezer, we will get a compact and hard roll, so it will be much easier to cut it into slices now. While we are cutting them, we will place them on a flat tray with greaseproof paper.
7 – Bake the shells
Turn on the oven at 200 ° C with heating up and down. When it is hot, put the pan on and bake the shells for 23 minutes.
8 – Prepare the syrup
Then take the shells out of the oven and let them warm up. While they cool, we will make syrup in a saucepan with water and a few tablespoons of sugar. When it dissolves, we will wait for it to decrease a little and at this point we remove it from the fire.
9 – Spread the baked shells with the syrup
When we are done with the syrup, we paint the shells with the syrup using a brush.
10 – We have already finished the puff pastry shells with cream
And that’s it, friends, we finished our puff pastry shells with custard and fruit. I hope you prepare them very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.
Thanks for reading.
David from 55000 Recipes