White Chocolate-Cream Filled Pastries

Name: White Chocolate-Cream Filled Pastries
Yield: 8 servings
Ingredients: 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

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

Yields 8 servings

Ingredients

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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Preparation

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.