whipped cream – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Nectarine and Blueberry Millefeuille /2013/08/19/1509/ Mon, 19 Aug 2013 10:27:35 +0000 http://www.audrey74.com/?p=1509 Nectarine Blueberry MillefeuilleAren’t these pretty? I’ve been eating my share of nectarines this year – at least one a day, usually with a paper towel or napkin next to me to catch the drips. While eating my allotment of fresh fruit, I was thinking about a fancier way to present these lovelies – something that looks impressive, but is easy to make. Puff pastry fits that description – it’s easy to use, versatile and looks impressive. Add a little vanilla whipped cream and a couple of blueberries for colour (and antioxidants) and you’re done.Nectarine Millefeuille Audrey'sI use frozen puff pastry – I’ve never attempted to make the pastry from scratch. Having a couple of rolls in the freezer has made many fast meals possible. I’m also using the term ‘millefeuille‘ with creative freedom here. While there are three layers of puff pastry, and there are variations with whipped cream – this version doesn’t include icing and has fruit, which I think makes it prettier.

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Nectarine and Blueberry Millefeuille

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

  • 1 sheet of frozen puff pastry, defrosted
  • 1 cup of whipping cream
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 nectarine, sliced thinly
  • A few blueberries
  • icing sugar

Instructions

  1. Preheat oven to 400F
  2. Cut puff pastry into rectangles on parchment - about 3x2 inches
  3. Transfer pastry on parchment to cookie sheet and cover with another piece of parchment. Cover second parchment with another cookie sheet to weigh down puff pastry while baking
  4. Bake about 12-15 minutes until edges are golden.
  5. While pastry is baking, whip cream with sugar and vanilla. Whip by hand for fluffier texture.
  6. Once pastry has finished baking, remove top cookie sheet and parchment and let cool completely.
  7. Assemble dessert by starting with one pastry base, dust with some icing sugar, add a dollop of cream, some blueberries and 2-3 slices of nectarines. Add a second piece of pastry, push down gently, repeat sugar, whipped cream and fruit layer. Cover with last piece of pastry, whipped cream and decorate with final fruit. Finish with a dusting of icing sugar right before serving.

Notes

Make sure to weigh down your pastry while baking or it will puff too much and you won't be able to stack it.

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Nectarine Millefeuille Audrey's

 

 

]]> Crêpes with Strawberries and Whipped Cream and a Happy Canada Day /2013/07/01/crepes-with-strawberries-and-whipped-cream-and-a-happy-canada-day/ Mon, 01 Jul 2013 10:15:53 +0000 http://www.audrey74.com/?p=1316 Crêpes - Audrey'sJust a quick post today to wish you a Happy Canada Day and to share our strawberries. Strawberry harvest is big this year. The farmer keeps giving us big baskets full of red, juicy and perfectly ripe berries. We’ve been packing them in lunch boxes, eating them as snacks, added them to cereal and even made this quick dessert.

I made savoury crêpes the other night and kept a couple on the side for dessert. While I like my sweet crêpe with lemon and sugar, we thought we’d make them a little more special this time by adding whipped cream and quickly stewed berries. They turned out a little fancy and perfectly red and white for Canada Day! Enjoy!

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Crêpes with Strawberries and Whipped Cream

Prep Time: 45 minutes

Cook Time: 20 minutes

Yield: 8-10 crêpes depending on how thin you can get them.

Ingredients

  • 200 g flour
  • salt
  • 4 eggs
  • 200 ml milk
  • 200 ml water
  • vegetable oil
  • 1 cup fresh strawberries
  • whipping cream
  • sugar

Instructions

  1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are not lumps. Let rest about 30 minutes at room temperature.
  2. While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Add a teaspoon of sugar. Put aside.
  3. Wash your strawberries and cut into manageable pieces. Add to small sauce pan with a splash of water and a tablespoon of sugar. Heat until slightly soft and berries release juice. Put aside.
  4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
  5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream and berries.

Notes

The original crêpe recipe is from the Tiptopf cookbook and I've been making variations of it for the last 25 years.

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Crêpes - Audrey's

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