Sometimes we must challenge ourselves, which is exactly what this “Christmas in Paris”-inspired dessert pastry was. There is a fun twist because it doesn’t use pastry cream like traditional pastry, but uses eggnog-sweetened whipped cream, which is great because whipped cream is quite simple to make.
Day 19: Eggnog Millefeuille
Difficulty: Impressive Challenge
The fresh blackberries in this dish truly complement the puff pastry by adding a light, fresh, slightly tart flavor. I always try a bite of something before writing about a dish, but I found myself devouring this pastry.
Luckily, I had extra cream and blackberries. I ate the millefeuilles deconstructed because it was less messy that way! So, as a fun serving option, you can create a few “millefeuille towers” and then the rest can be single layers with no top sheet, topped with fresh fruit. It’s just easier to handle a fun twist on such a classic French pastry.
SL Mag comes through on the holidays, and this recipe was no exception. Although, I admit I did have to tweak it quite a bit to get the puffed pastry to cooperate. I’m sure this is because not all puff pastry comes rolled out to the same thickness, etc. My baked puff pastry was so thick that I ended up carefully dividing it into thirds so that I would have enough. Dealing with the puffed pastry alone is enough of a reason to make this dessert an “impressive challenge.” (It is even more challenging if you make the puffed pastry from scratch!)
This classy dessert would certainly add pizazz to your holiday table, or you can save it as a special-occasion dessert for any holiday dinner.
- 1 (17.3-oz.) package frozen puff pastry sheets
- 1½ cups fresh blackberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
- 4 teaspoons rum
- 2 cups heavy cream
- ½ cup refrigerated eggnog
- ½ cup powdered sugar
- ¼ teaspoon ground nutmeg
- Preheat oven to 400°F. Let puff pastry sheets stand at room temperature 20 minutes.
- Meanwhile, stir together blackberries, granulated sugar, lemon juice, and 2 teaspoons rum in small bowl. Cover and chill until ready to use.
- Unfold pastry sheets onto a lightly floured surface, and cut into 3 strips along fold marks. Cut each strip into 4 (2- x 3-inch) rectangles. Place rectangles in a single layer on a parchment paper-lined baking sheet. Place parchment paper over pastry rectangles, and top with a second baking sheet to weight the dough.
- Bake weighted pastry rectangles at 400° for 25-30 minutes or until golden brown. Remove and discard top layer of parchment paper. Cool completely on wire rack (about 15 minutes). Using a small knife, separate each rectangle into 2 or 3 thinner pieces.
- Beat cream and eggnog at medium-high speed with an electric mixer until foamy; gradually add powdered sugar and nutmeg, beating until soft peaks form. Stir in remaining two teaspoons rum.
- Place whipped cream in a piping bag or large ziploc bag. Snip the tip of the bag.
- Place a pastry rectangle on a dessert plate. Pipe small mounds of whipped cream onto the pastry rectangle; top with second pastry rectangle. Pipe another layer of whipped cream mounds, and top with third pastry rectangle. Dust with powdered sugar. Repeat with remaining pastry rectangles and whipped cream. Serve immediately with fresh berries.