Cream Cheese & Blueberry Pastries

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Cream cheese and blueberry pastries truly are a match made in heaven. Learn about cream cheese and blueberry pastries with help from the Founder and Head Chocolatier for Sulpice Chocolat in this free video clip.

Part of the Video Series: Pastries & Chocolate
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Video Transcript

Hi, I'm Anne Shaeffer with Sulpice Chocolat, and today I'm going to show you how to make a blueberry cream cheese filled pastry. First what we have here is four ounces of cream cheese. It's about a half a pack and a tablespoon of ricotta cheese so you are just going to start and you just want to make them really soft and smooth so that you don't get any uncomfortable and gross chunks in your danish cream cheese filling. What I have here is one egg yolk and a quarter of a teaspoon of vanilla. I'm going to go ahead and mix that up in there and you want it to be mixed up pretty well at first too because if you don't, you run the risk of burning the sugar which we are about to add in a moment. And then it's two and a half tablespoons of sugar and just mix that up pretty well. Again just making sure that there's no lumps because you want a nice creamy smooth filling for your danish pastry. And then what we have here is just a pinch of salt and a half tablespoon of lemon zest which I freshly zested. It's going to add a little bit of brightness to your cheese danish and it's going to be really nice. See it's nice and smooth, it's airy, it's light but it's not overly whipped. That's kind of what you're going for because you don't want to incorporate too much air into the pastry or else it's just going to fall flat and be a little off in the texture. Great okay now we're just going to go ahead and assemble our pastry. So you're just going to take some of that delicious cream cheese filling that we made a moment ago, add as much as you like. It is kind of the centerpiece of our pastry though so I like to add a lot and we're going to go ahead and add some blueberries. These are just some blueberries that I soaked in some sugar overnight to kind of make them a little sweeter and bring out the juices, throw a bunch of them on there. You have to be careful not to go overboard though because when it bakes it's going to release a lot of the juice and you can end up with a soggy pastry. So now what we have to do is take a little bit of egg wash. It's just one egg mixed with a little bit of water and put it on one of the edges. It's going to ask as a glue for us and for our pastry to keep everything in place while cooking. So we're going to fold up one side, then fold over the other side on top of it. Now we're just going to take a little bit of that same egg wash and gently brush all over. This is going to help brown the pastry and make it look really delicious. You want to be careful not to add too much of it because if you have too much egg wash it can cook in the oven but it's usually nothing to really worry about. And there we go. Now we're just going to go ahead and transfer our pastry onto a cookie sheet, a baking sheet and we're going to put it into a 350 degree oven that's already been pre-heated. After about 25 to 30 minutes you're just going to go ahead and take your blueberry cream cheese filled danish out of the oven after it's turned a nice shade of golden brown and thanks for watching. This has been Anne Shaeffer with Sulpice Chocolat.


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