Tuesday, 5 June 2012

Summer Fruit Filo Baskets

The thing is, these little baskets are quick and easy to make, definitely delicious and your guest will be stunned. I apologise for the quality of the photograph, but when I made them I wasn't intended to start a blog and publish them..

Filo pastry baskets filled with crème pâtissière and summer fruits

For the baskets
200g Filo Pastry- ready made from the shop
40g unsalted butter
muffin tin or ramekins

For the crème pâtissière
375ml full fat milk
38g cornflower
2vanilla pods
45g sugar
4egg yolks
45g sugar
38g butter

For the topping
200g strawberry
200g raspberry
50g dark chocolate

Preheat the oven to 180 °C. Lightly oil the muffin tins or your ramekins. Depending on the size of your form, cut the filo pastry into 15-18cm squares(or just like me cut into 4equal rectangle your filo pastry sheet), place one square/rectangle on the work surface, then brush with a little of the melted butter. 

Lay on the second square/rectangle at an angle and repeat the process with the third sheet as well. I used 3 layers to make sure it is strong enough for the amount of creme patisserie I will use, but you can use 4 layers just to be on the safe side. 
Press the assembled filo pastry into the oiled forms, pressing into the base to make a flat bottom and keep the edges pointing up. Continue making the cups in this way, then bake in the preheated oven for 10-15minutes or until crisp and golden. Leave to cool before removing the filo cups from the forms.
I did 8 of these baskets and kept the rest of the pastry in the freezer.

For the creme patissiere: In a heavy saucepan over low heat bring the milk, cornflower, the seeds and pods of vanilla and 30g sugar to the boil while whisking.

Meanwhile whisk the egg yolks with 30g sugar in a bowl. Continue whisking and slowly pour in the hot milk. Transfer back to the pan and whisk until just to the boil, then remove from heat.

Immediately place the whole saucepan into a bowl of iced water and remove the vanilla pods. Wile it chills, cut the butter at room temperature into pieces. Once the sauce has cooled, add the  butter pieces and briskly whisk them into the sauce until it is smooth and glossy. 

For the chocolate decoration, melt the chocolate in a bowl over a shimmering water, then leave it slightly to cool. Spoon it into a piping bag or a plastic bag and cut the corner to create a small hole. squeeze the chocolate onto a baking sheet to form the decoration. Leave it to harden in the fridge on a flat surface.

Cut the strawberry into pieces.

To assemble: spoon the room temperature creme patisserie into the filo pastry baskets, then arrange the fruit on top. Put them into the fridge until serving and put the chocolate decoration on at the last minute.

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