Denish ply with berries

8 servings
1 hour

One point I did not take into account: the pear becomes darker after baking. If you plan to eat puffs right away, then it's not scary. Well, it will be best to replace the pear, for example, with kiwi. And in general, sour fruits and berries will come in handy here. They will be a good contrast to the sweet custard. Dough for preparation is suitable for both yeast and non-yeast. Enjoy your meal!

How to make Denish puffs with berries? First of all, make the cream, it will have to cool completely. Prepare the products for it. How to make a cream? Pour the milk into a saucepan and heat over a low heat until the first signs of boiling, that is, until bubbles appear.

Pour sugar, vanilla sugar and salt into a bowl. Add three yolks. Stir the mixture until uniform. Do not be surprised by the presence of salt in the sweet cream - it will make the taste more saturated.

Add the flour and stir.

Pour the hot milk into the mixture in parts (in a thin stream), stirring well with a whisk after each serving.

Pour the cream base back into the sauté pan and simmer it to thicken. The cream needs to be constantly stirred so that it does not go lumps and burn. It is most convenient to do this with a whisk.

I needed to cook the cream for about ten minutes to make it thick enough. Remove the saucepan from the heat and set to cool. When the cream cools, it will become even thicker and will keep the shape even better.

Prepare the fruit. Wash the mandarin, peel and divide into wedges. To make the wedges more convenient to eat, I recommend that you carefully clean each of them from white films.

Wash the pear, release from the core with seeds and cut into thin plates.

Wash the grapes and, cutting in half, remove all the bones. I used berries in both light and dark grapes.

Prepare the dough. Typically, puff dough is sold frozen as two beds. Defrost it first by transferring it from the freezer to the bottom shelf of the fridge. Cut the layers of layer dough into four equal parts. If the dough is too thick, then roll it out a little to make it 5mm thick.

With a sharp knife, make cuts to the blanks, as shown in the photo. Thus, the two opposite corners should remain uncut.

Wrap the edges of the workpiece and place them one on top of the other. This will result in beautiful sides and a recess for filling. Place the blanks on a baking sheet greased with vegetable oil or covered with parchment paper (I used a special Teflon sheet). Beat the dough with a fork so that it does not swell when baking. The distance between the layers should be about 2 cm, as they will increase significantly in size.

Distribute the cooled cream inside the blanks. For each layer, you will need about a tablespoon of cream with a slide.

Garnish the deniches with the prepared fruit. Leave them in a warm place for proofing for twenty minutes.

Brush the puffs with a slightly whipped yolk using a cooking brush. Bake them in an oven preheated to 200 degrees for about 30 minutes until a ruddy crust forms. remove the finished puffs from the oven and cool before serving.

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).