Berry Custard Pastries with Italian Crema Pasticcera are a sophisticated yet simple dessert that combines flaky puff pastry, luscious vanilla custard, and the vibrant flavors of fresh berries. Perfect for brunch, tea time, or an elegant dessert, these pastries are sure to impress with their beautiful presentation and delicious taste.
Why You’ll Love This Recipe
- Combines creamy, buttery, and fruity textures in every bite.
- Features Italian crema pasticcera, a silky custard with a rich vanilla flavor.
- Quick and easy to prepare with store-bought puff pastry.
- Customizable with your favorite berries or fruits.
- Perfect for any occasion, from casual gatherings to fancy celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastries
- Puff pastry sheets (thawed)
- Egg (for egg wash)
- Fresh berries (strawberries, blueberries, raspberries, or blackberries)
- Powdered sugar (for garnish)
For the Crema Pasticcera (Italian Pastry Cream)
- Whole milk
- Granulated sugar
- Cornstarch
- Egg yolks
- Vanilla extract or vanilla bean paste
- Lemon zest (optional)
- Unsalted butter
Directions
Make the Crema Pasticcera
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it begins to steam. If using a vanilla bean, split it open and add it to the milk. Remove from heat and let steep for 10 minutes.
- Mix the eggs and sugar: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly.
- Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract and butter. Let cool completely, then refrigerate.
Prepare the Pastries
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the pastry: Roll out the puff pastry sheets and cut them into rectangles, circles, or squares. Use a fork to prick the centers to prevent excessive puffing.
- Brush with egg wash: Lightly brush the tops of the pastry with a beaten egg.
- Bake: Bake for 12–15 minutes, or until golden brown and puffed. Let cool completely.
Assemble the Pastries
- Fill with custard: Spoon or pipe the crema pasticcera onto the cooled pastries.
- Add berries: Top with a mix of fresh berries.
Garnish and Serve
- Garnish: Dust with powdered sugar for an elegant finish.
- Serve: Enjoy immediately or refrigerate for up to 2 hours before serving.
Servings and Timing
- Servings: 8 pastries
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Chocolate Custard Pastries: Add melted dark chocolate to the crema pasticcera for a rich chocolate filling.
- Citrus Delight: Incorporate orange or lemon zest into the custard for a zesty flavor.
- Nutty Pastries: Sprinkle toasted almonds, pistachios, or hazelnuts over the berries for added crunch.
- Mixed Fruit: Use a combination of fresh fruits like kiwi, mango, and grapes for a colorful presentation.
- Savory Option: Skip the sugar and custard, and fill with cream cheese, herbs, and smoked salmon for a savory twist.
Storage/Reheating
- Storage: Store assembled pastries in an airtight container in the refrigerator for up to 2 days. The puff pastry will soften over time but remain delicious.
- Reheating: Reheat unfilled pastries in a 300°F (150°C) oven for 5 minutes to restore crispness. Avoid reheating assembled pastries.
- Freezing: Freeze unbaked puff pastry shapes for up to 2 months. Bake directly from frozen, adding 2–3 minutes to the baking time.
FAQs
1. Can I use store-bought custard?
Yes, but homemade crema pasticcera offers a richer and more authentic flavor.
2. Can I use frozen berries?
Yes, thaw and drain them well to prevent excess moisture.
3. How do I prevent puff pastry from puffing too much?
Dock the center of the pastry with a fork to limit rising in the middle.
4. Can I make the crema pasticcera ahead of time?
Yes, prepare it up to 2 days in advance and store it in the refrigerator.
5. What’s the best way to pipe the custard?
Use a piping bag with a star or round tip for a clean and elegant presentation.
6. Can I add alcohol to the custard?
Yes, a splash of Grand Marnier or Marsala wine can enhance the flavor.
7. Can I use phyllo dough instead of puff pastry?
Yes, layer several sheets of buttered phyllo for a crisp alternative.
8. How do I ensure my custard is smooth?
Whisk constantly while cooking, and strain through a fine sieve if necessary.
9. What if my custard is too thick?
Whisk in a little warm milk until it reaches your desired consistency.
10. Can I make mini pastries?
Yes, cut the puff pastry into smaller shapes and adjust the baking time to 8–10 minutes.
Conclusion
Berry Custard Pastries with Italian Crema Pasticcera are a delightful way to elevate your dessert game with minimal effort. Combining buttery pastry, velvety custard, and fresh berries, these pastries are as beautiful as they are delicious. Whether for a special occasion or a casual treat, they’re sure to impress. Try them today and enjoy the perfect balance of flavors and textures!
Print
Berry Custard Pastries with Italian Crema Pasticcera
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 pastries 1x
- Category: Dessert, Breakfast
- Cuisine: Italian
Description
These Berry Custard Pastries feature flaky puff pastry, a creamy Italian custard (Crema Pasticcera), and fresh berries. Perfect for breakfast, brunch, or dessert, they’re as beautiful as they are delicious!
Ingredients
For the Pastries:
- 1 sheet (about 8 oz/225 g) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1/4 cup (50 g) granulated sugar (optional, for sprinkling)
- 1 cup (150 g) mixed fresh berries (e.g., strawberries, blueberries, raspberries)
For the Crema Pasticcera (Italian Pastry Cream):
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1 teaspoon vanilla extract or 1 vanilla bean
- Zest of 1 lemon (optional)
For Garnish:
- Powdered sugar for dusting
- Fresh mint leaves (optional)
Instructions
1. Make the Crema Pasticcera:
- In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil). If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod.
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3–5 minutes.
- Remove from heat and stir in the vanilla extract (if not using a vanilla bean) and lemon zest (if desired). Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and chill for at least 1 hour.
2. Prepare the Puff Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut into 6 equal rectangles or squares.
- Using a knife, score a smaller rectangle inside each piece, about 1/2 inch from the edge (do not cut through). Prick the inner rectangle with a fork to prevent it from puffing too much.
- Brush the edges with the beaten egg and sprinkle with sugar (if using).
3. Bake the Pastries:
- Transfer the puff pastry pieces to the prepared baking sheet. Bake for 12–15 minutes, or until golden and puffed. Let cool completely.
4. Assemble the Pastries:
- Gently press down the center of each puff pastry to create a well. Spoon or pipe the chilled Crema Pasticcera into the center of each pastry.
- Arrange fresh berries on top of the custard.
5. Garnish and Serve:
- Dust the pastries with powdered sugar and garnish with mint leaves if desired. Serve immediately.
Notes
- Use pre-made custard for a quicker version, but the homemade crema pasticcera adds authentic flavor.
- Swap berries with other fruits like sliced kiwi, mango, or peaches for variety.
- Store unassembled components separately and assemble just before serving to keep the pastry crisp.