Bridgerton-Inspired Flaky Custard Pastries with Berries
Dearest gentle reader,As the ton prepares for the long-awaited Bridgerton premiere on January 29th, there is no finer way to celebrate than with a dessert worthy of Queen Charlotte herself. These flaky custard pastries topped with berries are elegance incarnate: crisp, golden layers of puff pastry cradle a velvety vanilla custard, finished with a crown of jewel-toned berries. They are romantic, indulgent, and perfectly suited for a night of scandal, swooning, and whispered secrets.Whether you are hosting a Bridgerton watch party, planning a themed afternoon tea, or simply indulging in your love for all things Regency-core, this dessert will steal the spotlight. It feels as though it could have been plucked straight from a lavish ballroom spread—yet it is surprisingly simple to make in a modern kitchen.These pastries embody everything Bridgerton represents: refinement paired with decadence, tradition with a modern flourish. The crisp pastry mirrors the ruffled gowns of the era, the custard offers rich comfort, and the berries add a bright, contemporary sparkle—just scandalous enough to be memorable.Let us begin.
Ingredients
Ingredients
For the Pastries
- 2 sheets frozen puff pastry thawed
- 1 large egg beaten (for egg wash)
For the Custard
- 1 Cup Milk
- 3 Eggs Yolks
- 1/2 Cup Sugar
- 1/4 Cup corn Starch
- 1 tsp Vanilla
Toppings
- 1/2 cup of raspberries
- 1/2 cup of blueberries
- powdered sugar for dusting
Instructions
Step 1: Prepare the Custard
- In a medium saucepan, add the milk. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Pour the mixture into the milk while whisking constantly. Cook over low heat, stirring continuously, until thickened—about 3 to 5 minutes. Remove from heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 1 hour.
Step 2: Prepare the Pastry
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Roll out the puff pastry sheets slightly to smooth them. Using a cookie cutter cut each sheet into 8 circles, yielding 8 total pastries. For half of the pastries, using a sharp knife or another smaller cookie cutter, score a smaller circle inside each piece, leaving a ½-inch border. This creates a raised edge when baked. You can keep the smaller circles and turn them into cute shapes. For mine I cut them into hearts.
- Take your larger circles and place the cut out circles with no middle on top. Line it up with the edge. In the middle of the center use a fork to make some holes so the center does not rise and we can use it as a basket.
- Brush the borders with egg wash. (For an egg wash you can crack one egg and whisk it with some water.)
- Bake for 12–15 minutes, until puffed and golden. If the centers rise too much, gently press them down with the back of a spoon while warm.
- Cool completely.
Step 3: Assemble
- Spoon or pipe chilled custard into the center of each pastry. Arrange berries on top in an artful, jewel-like pattern.
- For extra shine, brush the berries lightly with warmed apricot jam. Finish with a delicate dusting of powdered sugar.