Ingredients
For the Pastry Puffs:
1 egg, beaten (for egg wash)
1 sheet of puff pastry, thawed
For the Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Berry Topping:
1 tablespoon sugar
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1/2 teaspoon lemon juice
Instructions
Prepare the Pastry Puffs:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the thawed puff pastry sheet into 12 equal squares. Place the squares on the prepared baking sheet.
Brush the top of each square with the beaten egg to give a golden finish when baked.
Bake for 12-15 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow to cool completely.
Make the Cream Filling:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside in the refrigerator until ready to use.
Prepare the Berry Topping:
In a small bowl, combine the fresh berries, sugar, and lemon juice. Gently toss to coat the berries and let them sit for 10 minutes to release their juices.
Assemble the Cream Puffs:
Once the pastry puffs have cooled, carefully slice each puff in half horizontally.
Spoon or pipe the cream filling onto the bottom half of each pastry puff.
Top the cream with a spoonful of the berry mixture.
Place the top half of the puff pastry over the berries and cream, creating a sandwich-like puff.
Enjoy.