RECIPES

Woodhaven Berry Puffs

Serves 6
Ingredients for Tart:

  • All purpose flour for work service
  • 1 pound package puff pastry dough
  • 1 large egg, lightly beaten
  • 1 1/2 cups pastry cream
  • 1/2 cup heavy cream, whipped to soft peaks
  • 2 six ounce containers of fresh raspberries or 1 quart strawberries, rinsed and dried
  • 1/4 cup confectioner's sugar

Ingredients for Pastry Cream: (must be done day of)

  • 1/4 cup plus 1 tablespoon corn starch
  • 1/4 cup plus 1 tablespoon all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 4 cups milk
  • 2 tablespoons butter -- cut into pieces
  • 1 1/2 teaspoons vanilla extract

Directions:
Prepare an ice bath. Combine cornstarch, flour, 1/2 cup sugar and salt in bowl. In another bowl whisk the eggs until smooth. Add flour mixture to egg mixture and whisk. Combine milk and remaining sugar in medium saucepan. Bring to boil over medium high heat and stir until sugar is dissolved. Remove from heat and whisk constantly. Slowly pour into egg mixture while whisking, Return to heat and bring to a boil while stirring until thickened, about 3 minutes.

Transfer to large heat proof bowl, set in ice bath, cool completely and cover with plastic wrap and refrigerate until ready to use. Place puff pastry on lightly floured clean work surface, and gently roll out to a 9x18 inch rectangle about 1/8 inch thick. Trim edges even and then trim off four strips or one from all sides. Transfer the large piece to a baking sheet and pierce all over with a fork. Brush with the egg mixture and lay the cut strips over edges, overlapping the ends. Brush strips with egg wash and overlapping edges. Cover with plastic wrap and chill for 1 hour.

Preheat oven to 400. Bake pastry tart shell for about 15 minutes or until well browned and puffed. Remove from oven and press center down with a balled up kitchen towel. Bake 5 more minutes in oven and then press again if needed. Then, cool. Whip heavy cream until soft peaks form. Fold into pastry cream mixture. Spread mixture over bottom of cooled puff pastry tart shell. Arrange berries in neat rolls covering the pastry cream. Dust with the powdered sugar and slice and serve. Garnish with mint leaves.

"Thanks for all the extra touches that made our visit especially memorable.
Southern Hospitality at its best! "
Meredith and Kevin, Nashville Tn
Inn at Woodhaven
Marsha Burton, Innkeeper
401 South Hubbards Lane
Louisville, KY 40207 United States
Telephone: 502-895-1011
Toll Free: 1-888-895-1011
www.innatwoodhaven.com
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© Inn at Woodhaven, 401 South Hubbards Lane, Louisville, KY  40207 United States - Telephone: 1-888-895-1011 - Design: Fred Fioto of F-Webs, Photos by Jumping Rocks & John Nation