Raspberry Puff Pastry Bites – It’s a delicate desert with puff pastry serving as a base. A freshly whipped mascarpone cream is piped on top and raspberry placed in the center before topping each puff with a shredded chocolate.
– 1 egg, room temp.
– 1 tsp milk
– 1 sheet frozen puff pastry, thawed in fridge overnight
– 1 cup heavy cream, cold
– 4 Tbsp mascarpone cheese
– 1/2 tsp vanilla extract
– 5 Tbsp powdered sugar
– 1 Tbsp Kahlua liqueur
– 1 (6-ounce) basket fresh raspberries
– Chocolate, shredded
– Cocoa powder, for dusting
Prepare Egg-wash:
In bowl: beat one egg with fork and 1 tsp milk.
Prepare Puff Pastry:
On a lightly floured work surface roll out puff pastry sheet to a 10-inch square.
Cut out circles (make sure to have even number). Then take half of those and cut smaller circles from the middle (almost like creating a rim).
Brush the edge of the full circle with the egg-wash. Then place one rim on top.
Pierce the center of the pastry with fork.
Place it in fridge for 10 min.
Brush the border with the egg-wash.
Line baking sheet with parchment paper or silicone mat.
Bake at 400°C for 20 minutes, until the pastry is golden brown.
Transfer to a rack and cool completely.
Prepare Whipped Cream:
In mixer (whisk attachment) whisk mascarpone cheese with vanilla extract and liqueur.
Add heavy cream (cold) and whisk until soft peaks.
With the mixer still running on low, gradually add powdered sugar and continue to beat until stiff peaks (do not to over-mix or the whipped cream will turn into a buttery consistency and start to separate).
Fold in shredded chocolate.
Place the whipped cream in the fridge to set.
Assembly:
Once the puff pastry is cooled, place whipped cream in a sleeve with a large opening and pipe on top on puff pastry. Place one raspberry on top. Sprinkle with shredded chocolate.
Notes: Nice and light. Store in fridge.
