Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 200°C (400°F). Prepare your workstation with parchment paper.
- Roll out puff pastry on a lightly floured surface, cut into your desired shapes, and prick with a fork. Brush with a beaten egg.
- Bake for 15-20 minutes until golden brown and crispy. Let cool on a wire rack.
- In a medium saucepan, combine blueberries, granulated sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes.
- Create a cornstarch slurry with cold water, add to the blueberry mixture, and cook for another 2-3 minutes until thickened.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Layer the cooled pastry with whipped cream and blueberry compote until you reach your desired height.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
Notes
For best results, chill the cream well before whipping, and assemble the dessert close to serving time to avoid soggy pastry.