Fillo Pastry Cups with White Chocolate Cream and Berry Jam
Category: Desserts
Serves: 6
This delightful dessert brings together crispy, golden filo pastry cups filled with a luscious white chocolate cream and topped with a tangy berry jam and fresh fruits. The combination of textures from the crunchy pastry, silky smooth chocolate cream, and juicy berries makes this treat irresistible. Perfect for any special occasion, these filo pastry cups will bring elegance and indulgence to your dessert table.
Ingredients
| Ingredient | Amount |
|---|---|
| Filo pastry sheets | 180g |
| Butter (melted) | 30g |
| White chocolate | 180g |
| Fresh liquid cream (whipping) | 135ml |
| Whole milk | 135ml |
| Egg yolks | 2 |
| Sugar | 30g |
| Cornstarch (cornflour) | 5g |
| Vanilla bean | 1 |
| Gelatin sheets | 3g |
| Berry jam | 100g |
| Fresh berries (mixed) | 125g |
| Mint leaves (for garnish) | 6 leaves |
Instructions
Preparing the White Chocolate Cream
-
Prepare the Gelatin: Begin by softening the gelatin sheets in cold water for about 10 minutes. Set them aside to absorb the water.
-
Infuse the Cream and Milk: In a saucepan, combine the milk and fresh cream. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture. Add the vanilla pod to the mixture as well. Heat over medium until it nearly reaches a boil, then remove from heat.
-
Whisk the Eggs and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes smooth and pale. Stir in the cornstarch.
-
Combine the Cream and Egg Mixtures: Gradually pour the hot milk and cream mixture over the egg mixture, constantly whisking to prevent curdling. Strain the combined mixture through a fine sieve to remove the vanilla pod and any egg bits.
-
Cook the Mixture to Thicken: Pour the strained mixture into a heatproof bowl and place it over a pot of simmering water (double boiler). Stir continuously until the mixture thickens to a custard-like consistency, reaching 85°C (185°F). Use a thermometer to check the temperature.
-
Add Gelatin: Once the mixture thickens, remove from heat and strain again to ensure a smooth texture. Squeeze the softened gelatin sheets to remove excess water and stir them into the warm mixture. Whisk until the gelatin fully dissolves.
-
Melt the White Chocolate: Break the white chocolate into pieces and melt it gently using the double boiler method. Once melted, pour it into the custard and whisk until the cream is smooth and uniform. Cover with plastic wrap in direct contact with the cream to prevent a skin from forming and refrigerate until set.
Making the Filo Pastry Cups
-
Prepare the Molds: Preheat the oven to 200°C (392°F) for a conventional oven or 180°C (356°F) for a fan-forced oven. Brush the inside of six 9 cm (3.5-inch) aluminum tartlet molds with melted butter. Layer the filo pastry sheets, brushing each layer with butter, until you have a sturdy base. Gently press the layered pastry into the molds to form a cup shape.
-
Bake the Cups: Once the pastry is pressed into the molds, place another smaller mold inside each one to keep the shape. Bake on a lined baking tray in the preheated oven for 10 minutes (8 minutes for fan-forced). After baking, carefully remove the inner molds and allow the pastry cups to cool completely.
Assembling the Dessert
-
Prepare the Berries: While the pastry cups are cooling, wash the fresh berries thoroughly under cold water. Pat them dry with a kitchen towel.
-
Fill the Pastry Cups: Once the filo pastry cups are completely cool, spoon a generous amount of berry jam into each one, creating a luscious base layer.
-
Add the White Chocolate Cream: Gently spoon the chilled white chocolate cream over the jam layer, filling the cups to the top. Smooth the surface for an even presentation.
-
Garnish and Serve: Finally, top the filled cups with fresh berries and a few mint leaves for an elegant garnish. These filo pastry cups with white chocolate cream and berry jam are now ready to be served!
Tips for Success:
- Gelatin Setting: Make sure the gelatin fully dissolves into the cream mixture to achieve a smooth texture without lumps.
- Crispy Pastry: Be careful not to overbake the filo pastry. You want it golden and crisp, not too dark or hard.
- Jam Layer: Choose a berry jam that’s not too runny to avoid soggy pastry. A thicker jam will work better to support the cream layer.
This dessert is a showstopper that combines crispy, creamy, and fruity elements for a perfect bite every time! Whether for a special occasion or a decadent treat, these filo pastry cups are sure to impress.
