Berry Croustillant

Gourmet's Adventures with Ruth: Season One: Richard Bertinet's Bath

Serves4
  • Active time:30 min
  • Start to finish:1 hr (includes making pastry cream)
October 2009
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  • 1 (7- by 5-inch) sheet frozen puff pastry, thawed
  • 1 cup confectioners sugar
  • 1 pint small strawberries, hulled, or raspberries
  • 1 cup pastry cream
  • Preheat oven to 400F with rack in middle. Line a large baking sheet with parchment paper or a nonstick baking mat.
  • Roll up pastry tightly into a 5-inch log, then cut crosswise into 8 pieces.
  • Put confectioners sugar in a fine-mesh sieve and generously dust a work surface with some of sugar. Coat 1 piece of pastry in sugar in sieve, then place, cut side down, on work surface. Roll out pastry lengthwise with a rolling pin into a very thin 7- by 2 1/2-inch oblong, turning pastry over several times as you roll to keep both sides coated with sugar. Transfer pastry to baking sheet. Scrape up sugar, with a pastry scraper if you have one, and return to sieve. Dust work surface again and repeat with remaining pieces of pastry in same manner, dusting work surface with sugar each time so sugar doesnt clump.
  • Chill pastry in freezer 15 minutes (or in refrigerator 30 minutes) to help reduce shrinking.
  • Bake pastries until golden and sugar is caramelized, 10 to 12 minutes (they will shrink to about 5 inches long). Transfer pastries to a rack to cool completely.
  • Spread 1/4 cup pastry cream on each of 4 pastries, then top with berries. Lay remaining pastries over berries.
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