A light, airy pastry filled with Chantilly cream & fresh seasonal berries is a perfect Spring dessert. Hint: Add a splash of Crème de Cassis to the Chantilly cream for additional berry flavour.
Makes: 20-30 rolls (depending on desired size of roll)
Prep time: 5 mins Cook time: 35 mins
Choux Pastry
Add your choice of fresh berries. Blackberries, blueberries, strawberries, a combination or all!
Ingredients
- 1/4 cup butter
- 1 1/4 cups water
- 1 cup flour, sifted
- 3 eggs
Directions
- In a saucepan over medium heat add butter and water. Heat until butter has melted – do not boil. Add flour and stir with a wooden spoon to mix until well combined. As soon as it is combined (pulls away from sides of bowl and forms a smooth ball), remove from heat and allow to cool for 10 minutes.
- After cooling, add half of the whisked eggs. Mix until combined and then add remaining eggs. Stir until combined. Note the mixture will look lumpy but keep stirring until combined. It will take awhile! When ready the mixture will fall from spoon but still hold its shape.
- Preheat oven to 400°F. Lightly grease a baking sheet with a little vegetable oil. Place mixture into a piping bag and pipe into spirals onto tray about 3 inches in diameter and 1-inch apart. Bake for 25-30 minutes or until golden brown. Turn off oven and remove baking sheet from oven. Pierce each roll on the side with a skewer to release trapped steam. Return to rolls to oven for 5 minutes to let inside of pastry dry out. Remove from oven and place rolls on a wire rack to cool completely.
Chantilly Cream
Ingredients
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Crème de Cassis, if desired
- 2 tablespoons confectioners’ sugar
Directions
- Add cream to a large mixing bowl.
- Beat with a wire whisk, or an electric mixer with whisk attachment, until mixture starts to thicken. Add confectioners’ sugar, vanilla extract and Crème de Cassis and whip until soft peaks form and mixture is voluminous. Do not over beat.
Glaze
Ingredients
- 1 cup confectioner’s sugar
- 1 tablespoon milk
Directions
In a small bowl, mix confectioners’ sugar and milk until a thick paste forms. Add more milk, a 1/4-teaspoon at a time, until the glaze slowly drips off a spoon. NOTE: If you accidentally thin the glaze too much, you can add more confectioners’ sugar (add a teaspoon at a time) until desired consistency is reached.
To assemble dessert: Slice a choux pastry roll in half, spoon on a dollop of Chantilly cream on bottom of pastry roll. Add fresh berries of your choice. Replace top of roll over berries, drizzle top of bun with glaze and sprinkle with chopped roasted almonds.
