Showstopping Puff Pastry Flowers with Creamy Custard

Want to impress your friends with a dessert that looks like it came from a fancy bakery? These Puff Pastry Flowers filled with Creamy Custard are the perfect showstopper. Don't worry, they're easier to make than they look! Simply start with a classic puff pastry, then shape it into delicate flower petals. While the pastry bakes to golden perfection, you’ll prepare a creamy custard filling made with a base of milk, eggs, sugar, and cornstarch. Once the pastry is cooled, the creamy custard is piped onto the flower base and topped with another pastry. With a flaky pastry exterior and a smooth, rich custard center, these flowers are a true masterpiece (but yet so easy to make!).

What Are Puff Pastry Flowers?

These puff pastry flowers with custard cream are a relatively modern creation, blending classic pastry techniques with a contemporary flair for presentation. This tasty treat features delicate puff pastry shaped into flower petals, filled with a rich and creamy custard.

The popularity of puff pastry flowers has grown due to the rise of social media and food trends. Their elegant appearance and delicious taste have made them a favorite among both amateur and professional bakers.

The versatility of puff pastry flowers allows for endless customization with different fillings, glazes, and decorations. It’s the perfect combination of textures and flavor, perfect for special occasions or as an indulgent treat.

Tips

• The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature. If the pastry is too warm, it won’t puff enough. To make sure you get a nice puff, place the formed flowers in the fridge for half an hour.
• Leave the pastry flowers to cool completely before you add the filling.
• Slice the pastry evenly to ensure uniform flower petals.
• Whisk egg yolks and sugar together until pale and creamy before adding hot milk. This helps to break down the egg yolks and prevent lumps.
• For a perfectly smooth custard, strain it through a fine-mesh sieve before using.
• To prevent a skin from forming on the custard, cover it with plastic wrap that touches the surface as it cools.

Can you Freeze Puff Pastry Flowers?

Yes, the unfilled baked Puff Pastry Flowers can be frozen for up to 3 months. Allow the pastry to cool completely, then wrap them with plastic wrap. Transfer the wrapped flowers to a freezer bag for freezing.

How Do I Prevent the Custard from Becoming Lumpy?

Whisk the egg yolks and sugar together until pale and creamy before adding the hot milk. Tempering the eggs by gradually adding the hot milk also helps.

How Do I Achieve a Perfect Flower Shape?

Practice makes perfect! Start by making shallow cuts along the edges of the pastry square to create petals.

Can I Make These Ahead of Time?

The custard can be made ahead of time and stored in the refrigerator. The puff pastry flowers can be assembled and frozen before baking.

How to Store Puff Pastry Flowers

Store the Puff Pastry Flowers in an airtight container (at room temperature) for up to 2 days. Allow the pastry to cool down completely before storing.

How To Make Puff Pastry Flowers

In a saucepan, combine milk, half the sugar, and vanilla extract.

Bring to a gentle boil, then remove from heat.

In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until light and fluffy.

Gradually whisk in the hot milk mixture.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat and let cool completely.

Roll out puff pastry and sprinkle evenly with a mixture of sugar and cinnamon.

Roll the pastry into a log.

Cut the pastry into four equal pieces.

Make four cuts along the edges of each roll to create flower petals.

Twist each piece of pastry to form petals.

Transfer the flowers to a parchment-lined baking sheet. Place a small ball of puff pastry in the center of each flower to form the flower's core.

Brush the flowers with egg wash.

Bake at 180°C (360°F) for 20 minutes or until golden brown.

Whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard.

Pipe the cream mixture into the center of one puff pastry flower.

Top with another flower to create a sandwich.

Garnish with fresh blackberries and serve immediately