A stunning, delicious dessert filled with whipped chocolate ganache and fresh raspberries
Are y’all over my sweets overload from the past few weeks yet?? Inspiration for sweet treats just keeps striking and so I just keep sharing those recipes! There’s probably some sort of snowball effect of inspiration that happens in my head – with every dessert I make, more dessert ideas come to mind! These raspberry puff pastry squares have been on my mind for over a month and I’m so glad that I finally got to making them – and sharing them with YOU!
All in all, this is a super simple recipe. You will take your puff pastry sheet, roll it out, cut and shape it into these pretty squares, and bake it. Top with a two-ingredient whipped chocolate ganache and fresh strawberries and that’s really all! Totally a showstopper of a dessert, though, in my opinion! It looks so impressive. Simple, yet rustic. Puff pastry elegance, but a breeze to throw together.
But you’re gonna have to forget all that “how incredibly easy is this” part if you make your own puff pastry like I did. Y’all, I love homemade. I LOVE making these from scratch. But puff pastry is a little bit of a doozy to make yourself! Well, let me amend that a bit, the steps to make your own puff pastry are relatively simple, but quite a bit time-consuming.
Puff pastry is made from about 70% butter and 30% flour – seriously! To make it at home, you pound the butter and flour together and then chill it and then fold it and then chill it, fold it, chill it, fold, chill, fold, chill — and on and on! I was happy I made it myself because it tasted AMAZING, but if you’re not up for it, there are some brands that sell frozen puff pastry that will work fabulously (including at least one brand that is without unnecessary preservatives). 99% of people prefer just to buy it frozen so I wrote my recipe according to that (but if there’s interest, I can try to share my puff pastry recipe sometime soon! Leave a comment if you want to see that recipe on Mesa!)
Above is what your pastries will look like after baking! Golden brown, puffy, and flaky! OH, the flakiness- guys, the LAYERS of puff pastry are absolutely delightful! I have no idea why something so flaky and light is so completely fun to eat, but it just is!
You’ll cut that little square off the top of the pastries to make room for a little handful of raspberries and a generous dollop of whipped chocolate ganache.
If you’ve never made a whipped ganache before, let me assure you it is EASY! You will warm up your heavy cream and pour it over the chocolate chips in a small bowl. Let it sit for a bit and the warm heavy cream will do it’s magic, slowly melting and softening the chocolate. Give it a stir and the chocolate will be melted and it will all be incorporated! You’ll chill it for a couple hours (super easy to make ahead of time!!) and then beat it into stiff peaks and that’s it! This is actually the same ganache that I use for my Flourless Quinoa Chocolate Cake, and it’s just incredible and light and fluffy and magical and happy!
And feast your eyes on tons of pictures below because I was in love with these squares and my camera was in love with them and we just weren’t gonna quit until we got approximately 5339x as many photos as I needed. But, come ON, the red, fresh raspberries, the light ganache, the flaky, beautiful pastries – these are gorgeous and YOU can make them too! Make ’em, impress your guests, make your the jaws of your children/boyfriend/parents/friends drop, and pat yourself on the back!
And, for reference, here’s how you shape the pastry! It’s also all laid out in my instructions below.
- Sheet of puff pastry (frozen or homemade)
- Egg wash (one egg, whisked)
- 2 cups raspberries
- ¼ cup heavy cream
- ¼ cup dark chocolate chips
- Make the whipped ganache: Heat the heavy cream in your microwave for 20 seconds. Pour over the chocolate chips in a small bowl. Allow to sit for three minutes, then whisk with a fork until combined. Allow to cool in the fridge for at least an hour. Beat it on medium speed for about three minutes, until stiff peaks form. Keep chilled until ready to use.
- Preheat your oven to 425 degree.
- Roll the puff pastry to very thin, around ¼ inch thick on a parchment paper-covered baking sheet. Trim it into a 8 inch by 8 inch square and cut the square into four 4x4 inch pieces and set apart on the sheet, with at least one inch on all sides between squares.
- Cut a smaller square within each square about ½ inch in from each of the four sides. Leave the piece you've just created, the border piece, in place. Wet the smaller square with a little bit of water. Then take the border piece and cross two diagonal corners and carefully press down the corners. You should be left with two small loops of the border piece on diagonal corners (see my photos on this post for reference). Carefully around the inside border (around the little square) about halfway down into the dough.
- Bake the pastries in the oven according to your package's instructions. For my homemade recipe, it was 20 minutes on 425 degrees and then an additional 20 on 300 degrees. Your goal is to bake it until it is golden brown (if you have much longer to cook and it's looking too brown, cover with foil so that the inside can continue heating, but the tops will not burn).
- Remove from oven and allow to cool. Cut the little square tops off of the pastries and fill with a good amount of raspberries and a dollop of the whipped ganache.
If you try these raspberry puff pastry squares, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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