We found some gorgeous raspberries on sale this week, and I had a package of frozen puff pastry in the freezer; this inspired me to make the following. It has four parts: white chocolate pudding; whipped cream; fresh raspberries; puff pastry. I include three different serving options at the end.
In this case, a package of frozen puff pastry will do just fine. Thaw according to package directions. Cut into squares, about 2 or 3 inches on a side. Lay out on a parchment-lined sheet pan and bake at 350 until golden-brown. (We ended up baking for 20 minutes, rotating the pan to evenly brown the pastry, then baking roughly another 10 minutes.) Actual time/temp necessary may depend on your oven and pastry; when in doubt, go by package directions and check it regularly while it’s in the oven. Allow to cool completely.
White Chocolate Pudding
- 1/2 cup milk
- 3 tablespoons cornstarch
- 2 egg yolks
- 2 cups milk
- Pinch of salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 2 (3.5 oz) bars Green & Black’s vanilla white chocolate bars*, broken into small pieces
Whisk the cornstarch into the 1/2 cup milk, then whisk in the two egg yolks. Set aside.
Place the 2 cups milk in a saucepan with the pinch of salt and the 2T sugar. Bring to a boil over medium heat, stirring constantly.
As soon as the milk comes to a boil, whisk a spoonful of it into the cornstarch and egg mixture to temper it, then pour that back into the milk. Continue to cook, whisking constantly, until the mixture thickens, about one minute.
Remove from heat. Add the vanilla and the butter. Whisk until the butter has melted in.
Add the white chocolate pieces. Whisk until smooth.
Allow to sit at room temp until cool; refrigerate until chilled (at least two hours; overnight is fine).
*Of course you can use any brand of white chocolate you want. I mention G&B’s because it’s the one brand I’ve found that has a totally smooth, buttery, non-chalky taste.
Fetch a pint of heavy cream (nothing beats chilled local farm cream) and beat in a mixer set on high until stiff peaks form.
Wash and sort through roughly 4 cups of fresh raspberries.
Option 1: Parfait Cut, tear, or crumble the puff pastry into small pieces. Layer all of the parts of the recipe at least twice over in serving glasses (pastry, pudding, raspberries, whipped cream). Serve immediately, before the pastry gets soggy.
Option 2: Shells Instead of buying a sheet of puff pastry, buy packaged puff pastry shells (Pepperidge Farm makes some nice ones) and bake according to package directions. Fill with pudding, top with whipped cream, and scatter raspberries around them.
Option 3: Individual bowls This is an easy, yummy option, and it still looks great (photos below). Pool some pudding in the bottom of a bowl. Top with a dollop of whipped cream. Place a handful of raspberries to one side of the cream, and stick a puff pastry square on another side. Voila!