Feuillettés with Berries & Cream

Name: Feuillettés with Berries & Cream
Yield: Makes 12 individual desserts, or slightly fewer if you use a smaller pan to bake the layer
Cuisine: United States
Ingredients: Confectioners’ sugar for finishing; 1 Baked Puff Pastry Layer, baked in a 12 × 18- inch (25 × 45-cm) pan; ½ vanilla bean, split lengthwise; 1 cup heavy (whipping) cream; 3 to 4 cups fresh berries (such as a combination of rinsed, hulled, and sliced strawberries; raspberries; and rinsed, picked over, and slightly crushed blueberries); 1 cup milk; 5 large egg yolks; 1 teaspoon vanilla extract; ⅓ cup granulated sugar; 1 tablespoon granulated sugar; 1 teaspoon kirsch or white rum; 3 tablespoons granulated sugar

Preparation info

Makes
12
individual desserts

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Like very delicate berry shortcakes, these are a perfect dessert for a dinner party— everything is ready in advance and they take only a few minutes to assemble right before serving. The crème anglaise is a nice refinement, but a lightly sweetened berry purée makes an equally good sauce.

Ingredients

Crème Anglaise

1 cup heavy (whipping) cream
1 cup milk

Americas
United States
Pastry
Vegetarian

Method

For the crème anglaise, combine the cream, milk, sugar, and vanilla bean in a medium saucepan and whisk to mix. Place over low heat and bring to a full rolling boil. Meanwhile, set a fine strainer over a clean glass or stainless-steel bowl and place them near the burner where you are heating the liquids.
Whisk the egg yolks in a small bowl to break them up. Whe