How to Prepare Homemade Raspberry and cream pastries

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The ingredients needed to make Raspberry and cream pastries:

1. Get For the choux pastry:
2. Make ready 200 ml water (cold)
3. Make ready 125 ml semi-skimmed milk (or full fat)
4. Make ready 100 g unsalted butter (at room temperature)
5. Make ready 150 g white Flour
6. Make ready 1 tsp caster sugar
7. Make ready 1/2 tsp salt
8. Take 4 medium eggs
9. Get For the creme patissiere:
10. Take 500 ml semi-skimmed milk
11. Make ready 1 vanilla pod
12. Take 5 egg yolks (at room temperature)
13. Make ready 150 g caster sugar
14. Make ready 70 g white flour, sifted
15. Take 1 lemon
16. Prepare Raspberries (or other fruit)

In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. How to Cook Raspberry and Cream Cheese Pastries Repeat for each pastry. Brush egg wash on each side of the square. Place the final piece of pastry on top and serve dusted with powdered sugar.

Steps to make Raspberry and cream pastries:

1. Preheat the oven to 200°C/Gas 6. - Place the milk, cold water, salt, sugar into a pan on low heat, add the butter and bring to boil. Turn off the heat then tip in the sifted flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
2. Return the mixture to the pan and gradually beat in one egg at a time, mixing well between each addition, until you have a smooth paste. - - Using a piping bag, pipe walnut-sized balls onto a greaseproof baking sheet, well distanced, and bake for 18 minutes or until golden brown. Let it cool completely on a cooling rack before filling.
3. For the cream, heat up the milk (except for a glass to be used later on), half of the sugar and the vanilla pod - both seeds and pod - in a pot on medium heat.
4. In an electric mixer or a mixing bowl, beat the egg yolks and the rest of the sugar until they form a fluffy mixture. Set aside. Sift the flour in a separate bowl and set aside.
5. Once the milk starts to boil, remove the vanilla pod and remove from heat. Gradually beat in the flour while mixing energetically. Add the yolks and sugar mixture and stir well, then add the last glass of milk (heated up) and the peel of half a lemon. Do not include the white part of the peel since it is bitter.
6. Return to heat and stir well until the cream starts to boil or has thickened enough. Don't forget to remove the lemon peel before serving. Transfer the cream into a bowl and let it cool completely.
7. Once everything has cooled down completely, use a piping bag to fill the choux pastries. Allow for some excess cream to "pop out", which will keep the raspberries still. - Finish with icing sugar. Store in the fridge - they are tastier when cold!

Brush egg wash on each side of the square. Place the final piece of pastry on top and serve dusted with powdered sugar. Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at Either way, this raspberry puff pastry tart makes for a beautiful display and nearly transcendent eating experience. As in, if I close my eyes while.

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