Caramelized Pastry Wafers with Blackberry Crémet

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Here, the famous crémet d’Anjou mixture of cream and soft cheese is blended with a tart blackberry purée and served sandwiched between caramelized pastry wafers. It is quite some combination.


  • 200 g (7 oz, scant 1 cup) cream cheese or fromage frais


Put the cream cheese or fromage frais in a bowl and beat until smooth, then fold in the whipped cream or creme fraîche. Whisk the egg whites until they form stiff peaks. Fold in the caster sugar and then fold the egg whites into the cream cheese mixture. Set aside.

Put 100 g (