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a picture of cream puffs
Print Recipe

Blackberry and Cream Puff Pastries

Course: Dessert
Cuisine: British
Servings: 6 pastries

Ingredients

Blackberry Jam

  • 200g blackberries
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 teaspoon vanilla sugar
  • 1 tablespoon corn-flour

Pastry

  • 250g roll of ready made puff pastry (see note 1)

Toppings

  • 1 egg beaten
  • 30g milk chocolate melted
  • icing sugar for sprinkling
  • 250ml cream (whipped)

Instructions

  • Heat all the blackberry jam ingredients (apart from the corn-flour) in a small pan until it softens and reduces. Add the corn-flour and continue to cook for a couple of minutes until you are left with a thick sauce. Set to one side. Pre-heat the oven to 200ºC (or as per the pastry's instructions).
  • Roll out the pastry and slice into 12 squares (I used my pizza slicer and it was so much easier than a knife). Place the squares on a large baking tray lined with baking paper. Beat an egg and then "wash" the pastries with it. Bake for around ten minutes, just until they are nice and golden (be careful, the can quickly over-cook).
  • Allow the pastry squares to cool a little. Take one pastry square and spread a little blackberry jam over and then dollop on some cream. Take another square and place on top, squishing down gently. Repeat with the others.
  • Melt a little milk chocolate and drizzle over. Let it set a little and then sprinkle over some icing sugar. Enjoy!

Notes

  1. You can use any kind of puff pastry (spelt, regular or gluten free) 
  2. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.