Food // Pistachio Matcha Raspberry Puff Pastry

Today I wanted to share a post from my favorite food blog!

www.iamafoodblog.com 

Mini Pistachio Matcha Raspberry Puff Pastry Mille Feuille Jars Recipe

makes 6 jars

• 1 SHEET STORE BOUGHT PUFF PASTRY, THAWED
• 1 BATCH MATCHA PASTRY CREAM
• 1 PINT RASPBERRIES
• 1/4 CUP ROUGHLY CHOPPED PISTACHIOS
• 1/2 CUP SOFTLY WHIPPED CREAM
• MATCHA, TO FINISH

Preheat the oven to 425°F. Using a cookie cutter the same size as your jars, cut out as many circles of puff pastry as possible. Lay the pastry on a parchment paper lined baking sheet and cover with another sheet of parchment and another baking sheet to weight it down. Bake the puff, weighed down for 25 minutes. Remove the top baking sheet and bake until golden, another five minutes or so. Remove and let cool completely.

In six jars, place a small amount of pastry cream in the bottom, followed by chopped pistachios, raspberries, and a puff pastry circle. Repeat until all the puff pastry circles are used or the jar is full. Top with a dollop of whipped cream, a raspberry and a sprinkle of matcha. Enjoy!

Matcha Pastry Creamadapted from The Kitchn

• 6 TABLESPOONS MILK
• 2 TABLESPOONS SUGAR
• 1 TABLESPOON FLOUR
• PINCH OF SALT
• 1 EGG YOLK
• 1/4-1/2 TEASPOON MATCHA
• 1/4 CUP SOFTLY WHIPPED CREAM

Prepare a fine mesh strainer over a bowl. Set aside.

In a bowl, whisk together the sugar, flour and salt. Add the egg yolk and combine into a thick paste, being sure all the ingredients are throughly combined.

Warm the milk over medium heat in a heavy bottomed saucepan until it just starts to steam.

Pour a bit of the hot milk into the egg mix in the bowl and whisk to combine. Add the rest of the milk in a slow, steady stream, while whisking. When combined, pour the mixture back into the saucepan.

Place the pan over medium heat and whisk constantly until it thickens to a pudding-like consistency. Remove from the heat and sift in the matcha and stir.

Pour the cream into your prepared strainer and push through for a smooth cream. Let cool on the counter slightly, until the cream is about room temperature. Gently fold in the whipped cream, cover with a piece of plastic wrap against the surface of the cream and chill completely.

Notes: I added in the touch of whipped cream to lighten up the pastry cream a bit but I added it in before the pastry cream was cooled enough. You can skip adding the whipped cream, it’s a question of preference, but if you do, make sure you chill your pastry cream completely.

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