Chocolate and raspberry pastry stack
This Chocolate and Raspberry Pastry Stack features layers of flaky puff pastry filled with creamy chocolate custard and fresh raspberries, creating a delightful balance of rich and tart flavors. An elegant dessert that’s perfect for any gathering.
Cook time 50 min
Prep time 170 min
Ingredients:
1 cup milk (1% fat)3 yolks
1/3 cup sugar
2 tbsp corn flour
2 tbsp dry cocoa powder
2 sheets puff pastry
1 cup raspberries
1 tbsp powdered sugar
Indulge in the delightful combination of rich chocolate and tart raspberries with this exquisite Chocolate and Raspberry Pastry Stack. This dessert boasts layers of flaky puff pastry, creamy chocolate custard, and fresh raspberries, creating a perfect harmony of flavors and textures. It's an elegant treat that's sure to impress your family and friends.
Instructions:
1. In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
2. In a bowl, whisk the egg yolks and sugar together until well combined and pale in color.
3. Sift the corn flour and cocoa powder into the egg mixture, and whisk until smooth.
4. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes).
6. Remove the saucepan from the heat and let the custard cool slightly. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Allow to cool completely.
1. Preheat your oven to 400°F (200°C).
2. Place the sheets of puff pastry on a baking sheet lined with parchment paper.
3. Prick the puff pastry sheets all over with a fork to prevent them from puffing up too much during baking.
4. Place another piece of parchment paper on top of the pastry sheets and then place a second baking sheet on top to weigh the pastry down and ensure even baking.
5. Bake for 15-20 minutes, or until the pastry is golden brown and crispy. Remove from the oven and let cool completely.
1. Once the puff pastry sheets are cooled, cut each sheet into three equal-sized rectangles.
2. Place one rectangle as the base of your stack on a serving plate.
3. Spread a layer of the chocolate custard on the pastry rectangle, and then sprinkle a few raspberries over the custard.
4. Place another pastry rectangle on top of the raspberries, and repeat the layers of custard and raspberries.
5. Finish with a top layer of puff pastry.
1. Dust the top of the pastry stack with powdered sugar using a fine mesh sieve.
2. Optionally, garnish with a few extra raspberries for decoration.
3. Slice and serve immediately.
Enjoy the luxurious layers of the Chocolate and Raspberry Pastry Stack, a dessert that impresses with its visual appeal and mouth-watering flavors. Whether it's a special occasion or just an everyday treat, this pastry is sure to become a favorite. Follow the tips to achieve the perfect stack, and savor each delightful bite!
Chocolate and raspberry pastry stack FAQ:
Bake the puff pastry at 400°F (200°C) for 15-20 minutes, or until it is golden brown and crispy.
Use a baking sheet large enough to accommodate the two sheets of puff pastry, ensuring they do not overlap. Lining it with parchment paper will help prevent sticking.
Yes, you can use non-dairy milk such as almond, soy, or oat milk in the custard. However, the final texture and flavor may vary slightly.
To store leftovers, cover the pastry stack tightly with plastic wrap and refrigerate. It’s best enjoyed within 1-2 days for optimal texture.
The chocolate custard is done when it thickens to a custard-like consistency and coats the back of a spoon, typically taking about 5-7 minutes over medium heat.
Cooking Tips:
- To ensure your puff pastry layers are crispy and evenly cooked, prick them with a fork before baking.
- Let the custard cool completely before assembling the stack to prevent the pastry from becoming soggy.
- For a more intense chocolate flavor, you can use dark chocolate cocoa powder.
- Garnish with extra raspberries and a dusting of powdered sugar for a beautiful presentation.
- Serve the pastry stack immediately after assembling to enjoy the best texture.
Nutrition Facts
4 ServingsCalories 910kcal
Protein 16g
Carbohydrates 100g
Fiber 7g
Sugar 27g
Fat 55g
More recipes
Banana pineapple ice cream delight
Enjoy a tropical Banana Pineapple Ice Cream Delight in minutes.
06 Feb 2026Strawberry cheesecake chia seed pudding delight
A creamy strawberry cheesecake chia seed pudding that's nutritious and easy to make.
04 Jan 20265-minute creamy strawberry frozen yogurt
Make creamy strawberry frozen yogurt in just 5 minutes!
24 Jan 2026Almond & raspberry flourless chocolate cakes
Rich almond and raspberry flourless chocolate cakes, gluten-free and easy to make.
05 Feb 2026Warm whiskey bread pudding
Warm whiskey bread pudding with rich custard and a sweet sauce.
02 Feb 2026