Uniquely French treat made to a simple gourmet dessert with the help of Gourmandia Canada. Try out and have a delicious experience with this recipe.

1. Raspberry PastryThis simple gourmet dessert looks heavy but it is actually light because it is filled with airy pockets that feel like a whisper when you
bite into it. Lukewarm puff pastry with raspberries and a raspberry sauce is layer after layer of pure rapture. The crisp shells with
soft interiors and creamy custard with warm raspberries and a thick yummy and tangy sauce make this almost uniquely French
treat dessert spectacular. This recipe takes some time to practice and perfect so try it twice or three times before serving it to
impress guests.
Make the puff pastry a day before you make this dessert, otherwise, you can buy it in the market. To test, a well made puff pastry is flaky, rich and buttery without being heavy.
It is not really difficult to make. The basic principle is to create layers of butter and dough, fold the two and turn them in together. It is important to work as quickly as possible
on a cold surface, careful that the butter should not melt and incorporate in the dough while you are working on it. To make this possible, ice water is needed when making the
flour and butter mixture, the butter will remain in its mold while the flour will not be completely moistened. The dough and the butter must be evenly layered and rolled in the
same thickness. This takes some time of practice to master. A well-made puff pastry is essential in a French kitchen because you can make many wonderful desserts with it.
Ingredients
21 oz. puff pastry dough
12.8 oz. cremepatissiere (custard filling for pastries
and cakes)
1 cup raspberries
1/4 cup raspberry sauce
1 oz. light yogurt
7 tablespoons vanilla sugar
6 mint leaves
1. Using some flour so that the dough does not stick on the rolling pin, roll the pastry to about 3 to 4 millimeters in thickness. Prick the dough all over so it doesn’t rise too much
while cooking. Place on a baking sheet and cook in a 180-200 degree oven. Sprinkle icing sugar on top of the dough when it is about half-cooked. Before it begins to caramelize
on the surface, remove from oven.
2. Cut eight-centimeter-circles from the cooked pastry and place the raspberry in rings around the pastry. Use a piping bag to fill the middle with custard. Make two layers of
pastry with the raspberry and custard, heaping one set on another and covering the top with another circle of pastry.
3. Bake in a 180 degree oven for three to four minutes. Sprinkle with icing sugar.
.
4. With raspberry sauce, decorate plate and to make a spider web, line with yogurt. Place the raspberry pastry beside it. Serve.