Fresh cream blackberry puffs
These little cream puffs are a perfect indulgent treat to accompany a nice cup of coffee and are also great to share when you have visitors 🙂 They are light & crispy on the outside with a gorgeous creamy fruity inside….mmmm..
Ingredients:
- Pack of ready made puff pastry
- 1 beaten egg
- 200ml double cream
- bowl of fresh blackberries
- 2 tbsp sugar
- 1 tbsp. icing sugar
- 2-3 tbsp. water
Method:
Preheat the oven to 220°/FAN200°/GAS 7
Roll out the pastry to about the height of a £1 coin that is lying flat. You will need two different sizes of the same shape of cookie cutter. I chose this flower design one.
Cut out as many as you can making sure you end up with an even number as it takes two to make one puff.
Beat the egg and brush half of the shapes. Now with the smaller shape press into the un-egged pastry shapes but do not go all the way through, then place on top of one that has egg brushed on. Very gently press the top on all the way round to make sure its glued together, then brush the tops with the remainder of the beaten egg.
Place on a non slick baking sheet and bake for about 15 minutes or until well risen and lightly brown. Allow to cool for 5 minutes and then using the handle part of a teaspoon (or your finger if you can stand the heat!) push the centres down. Set aside and allow to cool while you start the filling.
Dissolve the sugar in the water in a pan over a low heat then add most of the blackberries leaving enough to top and tail the pastry puffs. Bring to the boil then reduce the heat by half and simmer for 10 minutes. Remove from the heat and sieve, all you need is the puree.
Spoon the puree equally between the pastry puffs and pop in a blackberry into each one then leave to cool completely.
Whisk the cream and the icing sugar together and fill each pastry puff, you can use an icing nozzle to do this and make it more pretty or just spoon it on like I did 🙂
Share out the remaining blackberries and sprinkle with icing sugar to finish…then indulge yourself …mmmm
