School is in full swing and I have been slacking on the blog, but here is a dessert I did for a ladies lunchen. Well the truth is I did the dessert and with the extreme cold they canceled due to safty concerns. I had these little jewels ready to go, so I shared with some of the school’s staff and faculty.
What I did was take a cookie cutter and cut two same size disks from a sheet of puff dough. Then cut a smaller shape out of the middle of one of the puff dough disks. Egg washed the top of the whole one and glued the two together. Docked (made many small holes ) in the center of the bottom disk and baked until golden brown. While baking I took thawed strawberries in juice and sprinkled with sugar and a good douche of Grand Marnier. Stir them a couple of times carfully to not break down the berries. Cover and put in the cooler.
Next I made a classic pastry cream. The same filling that is in a Bismark doughnut of an eclair. After the puff dough cups were almost room tempeture a melted some apricot glaze to brush over the cups. The apricot glaze gives 3 great benifits to the puff cups.
- Adds a protection to the baked dough from staling or absorbing humitity.
- Is a pretty laquer “look” to the dessert. A real pro look.
- It is a sweet and flavorful taste. WOW! With that much benefit why wouldn’t everyone use it? It is a commercial product. Sorry!
Anyway I filled each cup with the pastry cream and topped wth the marinated strawberries and a side of lightly sweetened whip cream. To finish the plate. The juice that was left in the bowl was the perfect consistancy to use on the plate. It was garnish, flavor and a great contrast of color. Plus I love the way that the rich strawberry juice laced with Grande Marnier can be soaked up with the crunchy puff dough.