Wild Berry Strip

Ingredients:

For Filling -
1/2 sheet puff pastry, 1/4 inch thick
1 12 inch by 4 inch thin sponge sheet (see recipe below)
3 cups pastry creme (see receipe below)
3/4 cups fruit jam
2 pints assorted berries
1-1/2 cups fruit glaze
1 cups dark chocolate, melted.

For Sponge Cake
14 eggs whites
16 oz. granulated sugar
14 eggs yolks
12 oz. cake flour sifted.
2 Tbsp. vanilla extract
1 lemon zest
1 orange zest

For Pastry Creme
2 quarts + 1 cups whole milk
1-1/2 lbs. granulated sugar
1 tsp. salt
1-1/2 cups egg yolks
3 oz. clear gel or cornstarch
3 oz. pastry flour
6 oz. unsalted butter, melte

Instructions:

For Filling: Bake strip puff pastry at 400 degrees for 15 to 20 minutes, let cool.  Brush inside of puff strip with melted chocolate, then chill.  Spread fruit jam thinly inside puff strip.  Line/cut sponge layer to fit inside puff strip.  Spred pastry crem evenly over sponge layer.  Arrange berries over strip as desired.  Melt fruit glaze and brush over fruit, chill.  Cut and garnish as desired.

For Sponge Cake: Whip egg whites and 8 oz. sugar in mixer to firm peaks.  In sseparate stainless bowl, whip together egg yolks and remaining 8 oz. sugar.  Alternately add yolk mixture and flour to egg whites, folding in by hand until all ingreadients are incorporated.  Add vanilla and zest.  Pour and spread into 1/2 sheet pan.  Bake at 375 degrees for 15 to 20 minutes.

For Pastry Creme:  Bring first 3 ingredients to a boil on stove.  Remove from heat.  Blend, mix by hand the yolks, clear gel and pastry flour.  Add to first mixture and mix by hand.  Add melted butter and mix unitl well incorporated.  Cool, hold refrigerated.

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