Just imagine: a delicate, golden puff pastry topped with whipped cream, quality white chocolate and fresh strawberries. What more do you need to create an exquisite pastry that everyone will love? Irresistible, isn’t it?
- Prep: 25 min - 30 min
- Cooking: 20 min - 25 min
- Refrigeration: 30 min - 40 min
- 1 pkg (397 g) frozen puff pastry
- 5 1/2 oz (170 g) white chocolate chopped
- 1 1/4 cup (310 mL) 35 % cream
- 1/4 tsp (1 mL) vanilla extract
- 1 cup (250 mL) fresh or frozen raspberries
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Defrost pastry according to package directions.
Preheat the oven to 400 °F (200 °C).
Roll out half of the pastry on a lightly floured surface to a 1-inch (3 cm) thick rectangle 4 1/2 x 8-inch (12 x 20 cm). Cut the pastry in 4 strips 2-inch (5 cm) wide. Repeat with remaining half of pastry. Place the pastry strips on a baking sheet lined with parchment paper and bake for 20 minutes or until puffed and golden; cool on a wire rack then slice in half lengthwise.
Place the white chocolate and 1/2 cup (125 mL) cream in a small saucepan over low heat, stirring until the chocolate is melted and blended with the cream. Stir in vanilla extract. Transfer the mixture to a medium bowl and chill 30 to 40 minutes until it is cool but not set, stirring occasionally.
With an electric mixer, whip remaining cream (3/4 cup/180 mL) until stiff peaks form then beat chocolate mixture until thick and fluffy. Fold in whipped cream. Spread a layer of the mixture on half of the pastry strips. Top with three raspberries and another layer of white chocolate cream. Top with remaining strips. Garnish with chocolate cream and a raspberry.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 75 mg|
|Vitamin A:||16 %|