Nordic Forest Berry Chantilly

Allergens

Dairy (in heavy whipping cream)

Ingredients

• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 cups heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 sheet puff pastry, thawed
• Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry onto the prepared baking sheet. Gently press seams together if needed.
3. Bake for 18 20 minutes, or until golden brown and puffed. Remove from oven and let cool completely on a wire rack.
4. In a large bowl, whisk together heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
5. Gently fold in half of the combined raspberries, blueberries, and blackberries into the whipped cream mixture. Reserve the remaining berries for garnish.
6. Once the pastry is completely cooled, cut it into 4 equal squares or rectangles.
7. Assemble Chantilly towers: Place one piece of pastry on each plate, followed by a generous dollop of the berry infused whipped cream. Repeat with another layer of pastry and cream until all components are used, finishing with a layer of pastry on top.
8. Top each tower with reserved berries and a light dusting of powdered sugar if desired.

Chef’s Insight

Allow the berries to macerate with the sugar for 30 minutes before folding into the whipped cream for enhanced flavor.

Notes

Ensure that all ingredients are at room temperature for the best results.