20th Recipe: Confetti

Can you believe we’re almost half way through? This was the perfect celebratory dessert!

So colorful ! So Springy ! The colored balls are balls of pate a choux (think Cream Puffs) filled with a fresh mint crème legere that sit on a layer of tart pastry. This is the top layer of 2 layers; the bottom layer consists of of tart pastry with banana slices and fresh raspberries. The pate a choux is covered with “craquelin”, a coating that gives the puffs a crunchy crust. Mine turned out like this:

Kind of fun to eat, since you just tend to snitch the balls off the top and pop them into your mouth. Fresh mint leaves were just added to the cream to steep for 15 minutes, with the result being a very subtle mint flavor which complimented the fresh fruit beautifully. Would love to try this dessert in different colors and fruits. Picture gold and silver balls with large flake coconut, or frosted white grapes….. endless possibilities.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: