Puff pastry shells with confectionery cream and fruit


Puff pastry shells with confectionery cream and fruit

35 ‘

4 servings

Easy

400 kcal

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

Ingredient photo

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.

Prepare the confectionery cream

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.

Allow the cream to cool

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.

Cut the fruit

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.

Place the fruit on a sheet of puff pastry

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.

Roll out the puff pastry and put it in the freezer

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.

Cut the roll of puff pastry into slices

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.

Bake the shells

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.

Prepare the syrup

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.

Spread the baked shells with the syrup

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.

We have already finished the puff pastry wrappers with cream

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Thanks for reading.
David from 55000 Recipes

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