Showing posts with label fresh fruit. Show all posts
Showing posts with label fresh fruit. Show all posts

Wednesday, June 17, 2020

Blueberry and Cream Breakfast Pastry / #BerryWeek

I hope you are enjoying #BerryWeek, and finding a lot of "must try" recipes! Monday I shared a recipe that is the perfect topper for a bowl of ice cream on a warm summer evening, Very Berry Salsa! I hope you will give it a try. It is super easy and very refreshing! 

Today's recipe is a little different. Blueberry and Cream Breakfast Pastry! Using fresh blueberries and homemade pastry cream, I decided to go with a pre-made crescent dough to make this recipe easier, allowing you more time to enjoy the incredible flavors and tastes that are the Blueberry and Cream Breakfast Pastry. You will want to make this over and over once you see how easy it is! Let's get started!



Blueberry Breakfast Pastry  
(printable recipe at end of page)
(makes 4-5 pastries)

 2 cups Milk
1/4 cup Sugar
2 Egg Yolks
1 Egg
1/4 cup Cornstarch
1/3 cup Sugar
2 tablespoon Butter
1 teaspoon Vanilla
1 package Crescent Dough
Fresh Blueberries
Semi Sweet Chocolate



Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.

 In a medium bowl, whisk together the egg yolks and egg.


In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!


Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.

Pour the cream into a heat proof container.

Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.

When you are ready to make your pastry, unroll the dough on a cutting board.

Cut the dough into any size you want. I cut them to about a 3"x4" piece. Spread pastry cream over the pieces of dough.

Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.

Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving. Enjoy!

Thank you for joining me for #BerryWeek! I hope you enjoyed this recipe and please let me know what you think if you try it!

Don't forget to check out all my fellow bakers and their amazingly delicious recipes they are sharing today! Here is the lip smacking list:

Wednesday Berry Week Recipes





Blueberry and Cream Breakfast Pastry
Print

Blueberry and Cream Breakfast Pastry

Yield: approx. 6
Author:

Ingredients:

  • 2 cups Milk
  • 1/4 cup Sugar
  • 2 Egg Yolks
  • 1 Egg
  • 1/4 cup Cornstarch
  • 1/3 cup Sugar
  • 2 tablespoon Butter
  • 1 teaspoon Vanilla
  • 1 package Crescent Dough
  • Fresh Blueberries
  • Semi Sweet Chocolate

Instructions:

  1. Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg.
  3. In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!
  4. Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom.
  5. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.
  6. Pour the cream into a heat proof container.
  7. Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.
  8. When you are ready to make your pastry, unroll the dough on a cutting board.
  9. Cut the dough into any size you want. I cut them to about a 3x4" piece. Spread pastry cream over the pieces of dough.
  10. Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.
  11. Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving.
blueberries, pastry cream, pastries, morning goodies, fresh blueberries, homemade pastry cream, breakfast, dessert
breakfast, snack, dessert
pastries
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BerryWeek
Created using The Recipes Generator




























Friday, July 7, 2017

Snack Time Fruit on a Stick /#15 Minute Friday

Sometimes it only takes a few extra minutes to make something look special, and in return make it enticing and irresistible! That was my goal today for this #15 Minute Friday post. How to make simple grapes and bananas look special enough that children will pick the fruit over a cookie or candy. I think this Snack Time Fruit on a Stick just might work!
Snack Time Fruit on a Stick
(printable recipe at end of post)

Red Grapes
Green Grapes
Bananas
Palm Tree Drink Stirrers
Strawberry Yogurt
1 Dollop of Whipped Cream 

This is all you need for each skewer. Decide what design you want to use to thread on the fruit. make them all the same, or change it around. I cut the bananas a bit wide. If they are too thin, they will fall off the skewer. 
I think the skewers add a fun element to this very simple snack.
Mix the whipped cream and the yogurt. The fruit tastes great dipped in this.
That's all there is to it. The stirrers can be found at the dollar store. They come 10 to a package.
Thanks for joining me for another 15 Minute Friday!

In case you missed these, here are a few past 15 Minute Friday posts!




 Thanks for joining me today! I hope you come back soon!



Snack Time Fruit on a Stick

INGREDIENTS:


  • Red Grapes
  • Green Grapes
  • Bananas
  • Palm Tree Drink Stirrers
  • Strawberry Yogurt
  • 1 Dollop of Whipped Cream

INSTRUCTIONS:


  1. This is all you need for each skewer. Decide what design you want to use to thread on the fruit. make them all the same, or change it around. I cut the bananas a bit wide. If they are too thin, they will fall off the skewer.
  2. Mix the whipped cream and the yogurt. The fruit tastes great dipped in this. That's it! Enjoy!
Created using The Recipes Generator





Wednesday, June 8, 2016

Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cream

 I have Blueberry and Strawberry Mini Napoleons with Mascarpone Cream for you today! The other day I looked through my freezer and fridge and saw that I had a few items that were on the verge of overstaying their welcome. If there is one thing that really drives me nutty, it is the thought that I might have to throw that food away! So, I came up with the idea of making these napoleons because:  #1, they are a favorite dessert of mine and #2, they used up all of the items I needed to use! So lets get to the recipe! I know you will love it!


Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cream

Makes 16 Mini Napoleons
(printable recipe)

1-14 ounce package of Puff Pastry
8 ounces Mascarpone Cheese~softened
1/2 cup Confectioner's Sugar
1/4 cup Heavy Whipping Cream
Fresh Strawberries
Fresh Blueberries
1/2 cup Confectioner's Sugar
2 tablespoons Water 


Unwrap your pastry dough and cut the 4 pieces in half, and then cut those pieces in half. You should end up with 16 pieces of dough. I used Dufour Pastry Kitchens Classic Puff Pastry. It is fantastic tasting and very easy to use. 
Bake according to package directions, then cool completely. Mix together the mascarpone cheese, confectioner's sugar, and heavy whipping cream. As you are mixing, add the cream a little at a time. You might find that you like the cream a little stiffer, therefore using less cream. Set aside. Wash the fruit and cut the strawberries across, making strawberry discs. 
Make the drizzle by mixing together the confectioner's sugar and water. Set aside. Put the napoleon together by slicing the puff pastry in half, creating a top and a bottom. Top the bottom with a scoop of pastry cream, then top the cream with a strawberry slice or two, and a couple blueberries. Place the top of the pastry on the strawberry. Drizzle with the sugar and water mix, then top with a strawberry slice and some blueberries.


Thanks for joining me today! I am so glad I used up all my "almost out of date" ingredients, and I am even happier these terrific Blueberry and Strawberry Mini Napoleons w/ Mascarpone Cheese were the result!