Blueberry and Cream Breakfast Pastry / #BerryWeek

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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

• Berry Pretzel Dessert by Cindy's Recipes and Writings
• Berry Sourdough Muffins by Hezzi-D's Books and Cooks
• Blackberry Glazed Chicken by A Day in the Life on the Farm
• Blueberry and Cream Breakfast Pastry by The Freshman Cook
• Mixed Berry Sangria by Family Around the Table
• Oven Baked Ribs with Blackberry Sauce by Eat Move Make
• Raspberry Danish Pinwheels by A Kitchen Hoor's Adventures
• Raspberry Peach Jam by The Redhead Baker
• Strawberry Spinach Salad Pizza by The Spiffy Cookie
• Strawberry, Bacon & Brie Panini with Balsamic Honey Sauce by Sweet Beginnings

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Blueberry and Cream Breakfast Pastry

Yield: approx. 6

Author: The Freshman Cook

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.

https://www.thefreshmancook.com/2020/06/blueberry-and-cream-breakfast-pastry.html

blueberries, pastry cream, pastries, morning goodies, fresh blueberries, homemade pastry cream, breakfast, dessert

breakfast, snack, dessert

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Chocolate Boston Cream Pie Trifle

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Today I made a Chocolate Boston Cream Pie Trifle! One of my favorite desserts from when I was growing up was a Boston Cream Pie. I was always fascinated with the fact that it was really a cake, but called a pie. Why? No one could tell me. I have since learned that the Boston Cream Pie was originally made in colonial times and the colonists used to bake cakes in pie tins because most people didn't have cake pans, only pie pans. Makes sense! So, fast forward to 2014. I decided to put a slight twist on the traditional and make my Boston Cream Pie with chocolate cake. Actually, I used a Dark Chocolate Fudge Cake. I transformed the pie into a trifle, making it something a little special, and I think it works. Let me know what you think!

 Chocolate Boston Cream Pie Trifle

A Week of Mini's and a Giveaway!

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This week will be a week of mini's! What the heck am I talking about? Well, I just love little bite sized mini desserts, and if you are like me, you can't get enough of them either! So, starting today I will be making and posting (and eating!) a mini dessert everyday! Doesn't that sound like fun! I know, I love it too! :)

In celebration of our "mini week" The Freshman Cook is giving away a "Just Mini Desserts"cook book along with a Libbey, Just Desserts, 25 piece parfait! You must comment in the comment section and tell me what your favorite mini dessert is. You can comment every day this week until Sunday, July 15. Each day you comment is an entry. If you would like additional entries you may follow The Freshman Cook, and like our facebook page. Of course, that can only be done once and it doesn't matter what day you do that. So if you enter every day, like us on facebook, and follow us, you will have a total of 9 entries. I hope to hear from you!

Our first mini is a takeoff on strawberry shortcake and I call it Creamy Dreamy Shorties. Its made of strawberries, pastry cream, and pound cake, and topped with whipped cream. Yum!

Creamy Dreamy Shorties

Pound Cake

1 1/2 cups Butter

8 oz. Cream Cheese, softened

3 cups Sugar

6 Eggs

1 1/2 teaspoon Vanilla

3 cups Flour

1/8 teaspoon Salt

Preheat your oven to 350 degrees.

Grease and flour bread pans.(or really any kind of pan)

Beat your butter and cream cheese until creamy.

About 2 minutes.

Add your sugar a little at a time beat for 5-7 minutes.

Add your eggs, one at a time, beating just until

the yellow disappears. Add vanilla and mix well.

Combine your flour and salt in a bowl, then gradually

add the mix to your butter mixture. Have your mixer 

at low speed and mix just until blended.

Pour into your prepared pans and bake for 30-40 minutes.

Cool on wire rack for 15 minutes, then take it out of the pan.

Pastry Cream

2 cups Milk

1/4 cup Sugar

2 Egg Yolks

1 Egg

1/4 cup Cornstarch

1/3 cup Sugar

2 tablespoons Butter

1 teaspoon Vanilla

Using a heavy saucepan, stir together the milk

and 1/4 cup sugar.

Bring to a boil over medium heat.

In a medium bowl, mix together the egg yolk and the egg.
In a separate bowl, mix together the cornstarch and the

1/3 cup of sugar.

Then stir the sugar and cornstarch mix in to the
egg mix and ...

stir until smooth.

When your milk comes to a boil, drizzle about 1/2 of the milk into
the egg mix. This is called tempering the eggs.
You slowly add the milk so that the eggs can get used to the
high temperature and they won't curdle or cook.
As you are pouring, stir or whisk the eggs.

Once your eggs are mixed, pour the egg and milk
mix back into the pan with the rest of the milk.

Slowly bring the mix to a boil, stirring the entire time
until it thickens.

After it has thickened, remove from the heat.
(mine is still on the stove, but on a turned off burner)
Add your vanilla and butter, stirring until the
butter is completely blended.

Pour cream in to heat proof container.

Place a piece of plastic wrap on the top of the cream.
Make sure it is touching the cream.
This way a skin can not develop on the cream.
Refrigerate until chilled.

Strawberries

Cut up a few strawberries.
I made a little extra here.

If your strawberries need a little sweetening, sprinkle a
spoonful or two of sugar on them. Mix it up and refrigerate.

Assembly

Cut up some of the pound cake into small bite size pieces.
Use more or less depending on the size of your serving dish.
I went back and cut my strawberries into small pieces
as I was putting this together. Plus I wanted a few tiny pieces
for garnish on the top.

I filled the bottom with short cake, then added some
strawberries, and then some pastry cream.
Top it with whipped cream and garnish with strawberries.
This can be changed around according to the size
and design of your dish.

Enjoy!

Thanks for joining me today!

Please stop by tomorrow for another mini recipe
and don't forget you can enter the giveaway every day.
The giveaway ends on Sunday, July 15, 2012 @ 11.59pm PST.