Vanilla Puff Pastry Cases
Here’s another idea for a quick treat for a cold, wintry weekend.
I prepared these treats as personal cases. If unavailable, can be replaced by a 23cm loosed bottom flan tin, though not too recommended, because when you’ll divide into individual slices, they might not hold the filling. But hey, it tastes exactly the same, and besides, that’s what I used to do until I bought those useful babies!
Hope you’ll enjoy it as much as we did!
For 6 vanilla cases, you’ll need:
- 6 x 10cm loosed bottom flan tins
- 250g puff pastry, rolled
- 1 quantity of crème pâtissière
- 200ml cream, whipped
- 20-30 frozen raspberries (approx)
(1) Preheat the oven for 180c
(2) Cut the puff pastry into 6 even squares or discs and line the tins
(3) Spread a thin layer (0.5 cm) of the creme patissiere on top of the pastry
(3) Bake for 10 minutes, then remove from the oven and scatter several raspberries in each case
(4) Bake for further 10 minutes, until the pastry is golden brown
(5) Remove from the oven and let cool for few minutes
(6) To prepare the vanilla filling: fold the whipped cream into the creme patissiere
(7) Spoon the vanilla cream evenly into the cases, hiding the raspberry surprise
(8) Serve while the cases are still relatively warm.
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