In a small dish mix together mix the cornstarch into a paste with some Chambord to form the thickening agent. In a small saucepan measure out juices to one cup and add water if needed. Add the cornstarch paste. Simmer for 4 minutes or more until it thickens and remove from heat. Set aside.
Note for making the pudding:
If using packaged instant pudding. Beat together the instant pudding, half and half and 2 tablespoons raspberry juice. Add a little of the raspberry flavoring, syrup or food coloring for pink coloring. Chill about 15 minutes.
To make a homemade custard:
Custard Filling Recipe:
6 egg yolks beaten
2 cups milk
2 tablespoon of butter melted
1 tablespoon Chambord liqueur
3/4 cup sugar
6 tablespoons of flour
1 tablespoon raspberry flavoring or juice from the Oregon reserved raspberry drained juice, this will turn the cream pink naturally (or if you prefer more pink use a little red food coloring if you wish)
Melt butter in pan add flour stir till smooth and there are no lumps. Add milk, beaten egg yolks, sugar, butter, raspberry...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Add liqueur. Flavor with some raspberry juice, flavoring or more liqueur if you like. For more pink color add a drop of red food coloring until pudding has turned a light pink in color. Cool with a piece of wax paper over the top, cool completely.
Heart Cut Outs:
Thaw pastry sheets at room temperature 20 min. Preheat oven to 350°F. Unfold pastry. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased baking sheets. Bake 20 min. or until golden brown. Remove from baking sheets; cool completely on wire racks. Split each heart in half horizontally.
Assembly:
Place about 1 tablespoon of the pudding cream mixture onto bottom half of each baked pastry heart; top with remaining pastry half. Drizzle with both colors of white chocolate starting with white ending with pink. Pour some of the raspberry sauce over the top, adding some reserved raspberries and drizzle more of the sauce on the plate.
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Be My Valentine Napoleons, a light airy flaky pastry with a delicious raspberry cream filling made with canned fruits |
1 pkg. (17.3 oz.) frozen puff pastry sheets or homemade puff pastry
1-1/4 cups cold half-and-half
2 tablespoons Chambord liqueur or raspberry juice or flavoring
1 recipe below of custard or 1 pkg. (4-serving size) French Vanilla or Vanilla Flavor Instant Pudding
1 large white chocolate candy bar melted ( I used Lindt) after melted tint half of the melted chocolate with some with raspberry reserved juice.
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Sure to please any sweetheart! |
Sauce:
1 can Oregon Raspberries in heavy syrup drain reserving liquid and set raspberries aside in another bowl set some aside for the puddings for flavoring as well.
1 tablespoon cornstarch
1 tablespoon Chambord liqueur or use raspberry juice or flavoring
Note for making the pudding:
If using packaged instant pudding. Beat together the instant pudding, half and half and 2 tablespoons raspberry juice. Add a little of the raspberry flavoring, syrup or food coloring for pink coloring. Chill about 15 minutes.
To make a homemade custard:
Custard Filling Recipe:
6 egg yolks beaten
2 cups milk
2 tablespoon of butter melted
1 tablespoon Chambord liqueur
3/4 cup sugar
6 tablespoons of flour
1 tablespoon raspberry flavoring or juice from the Oregon reserved raspberry drained juice, this will turn the cream pink naturally (or if you prefer more pink use a little red food coloring if you wish)
Melt butter in pan add flour stir till smooth and there are no lumps. Add milk, beaten egg yolks, sugar, butter, raspberry...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Add liqueur. Flavor with some raspberry juice, flavoring or more liqueur if you like. For more pink color add a drop of red food coloring until pudding has turned a light pink in color. Cool with a piece of wax paper over the top, cool completely.
Heart Cut Outs:
Assembly:
Place about 1 tablespoon of the pudding cream mixture onto bottom half of each baked pastry heart; top with remaining pastry half. Drizzle with both colors of white chocolate starting with white ending with pink. Pour some of the raspberry sauce over the top, adding some reserved raspberries and drizzle more of the sauce on the plate.
