Ah, I see! It sounds like you’re looking for a recipe for a pastry stuffed with Chantilly cream. This could be a delightful and rich dessert. Here’s a recipe idea for Chantilly-Stuffed Pastries:
Chantilly-Stuffed Pastry Recipe
Ingredients:
For the Chantilly Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions:
- Make the Chantilly Cream:
- In a chilled mixing bowl, whip the heavy cream until it starts to thicken.
- Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to over-whip.
- Set the Chantilly cream aside in the fridge to keep it cool.
- Prepare the Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface.
- Cut the pastry into squares or rectangles, depending on the shape you prefer for your stuffed pastries.
- Assemble the Pastries:
- Place a dollop of Chantilly cream in the center of each pastry square.
- Fold the pastry over to enclose the cream, forming a pocket or triangle shape.
- Press the edges to seal the pastry and use a fork to crimp the edges for a decorative touch.
- Egg Wash:
- Beat the egg in a small bowl and brush it over the top of each pastry to give them a golden, glossy finish when baked.
- Bake:
- Place the pastries on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the pastry is puffed up and golden brown.
- Finishing Touch:
- Remove the pastries from the oven and let them cool slightly.
- Dust with powdered sugar before serving, if desired.
Serving Suggestions:
Serve the pastries warm or at room temperature. They make a great dessert for parties, or just a treat to enjoy with coffee or tea!
Would you like to try this out or tweak the recipe in any way?v