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Giant Flakie Passion

It’s the ultimate summer dessert! Fresh, easy to execute, one of a kind, and which automatically brings you back to childhood (I ate Vachon cakes myself!!) and which has a WOAHHHHWWOOWW effect!!

Each of the 3 elements can be prepared in advance (even the day before) and assembled at the last minute.

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Makes about 12 servings

2 puff pastry sheets, approximately 40-50 cm x 40-50 cm, cooked (one for the bottom, one for the top!)

Cream
1 1/2 cups cream
1 tbsp. vanilla
5 tbsp. cornstarch dissolved in a little milk (to remove lumps)
1 cup maple syrup
200 g ricotta cheese
3 tbsp. tablespoon melted butter
1/3 cup lemon juice

In a cauldron, heat the cream and vanilla over low heat.
Add the starch dissolved in the milk, then the maple syrup and ricotta.
Stir well, heating over low heat to obtain a very smooth cream.
Add the melted butter and lemon juice.
Adjust the sugar and acidity to your taste (maple syrup vs lemon juice).
Stir well and transfer to a bowl. Cover with plastic wrap and let cool completely in the fridge.

Candied berries
5 cups of berries
1/2 cup sugar
3/4 cup maple syrup

Stir in a pot and cook over low heat for about 30 minutes, until the mixture is more jammy.
If you want to thicken, add 1-2 tbsp. cornstarch.

For the assembly:
1 – Puff pastry
2 – Cream
3 – Candied berries
4 – Puff pastry

1 comment

  • Bonjour
    Trop wow ! Question super importante pour moi : toutes les recettes de passion flakie donne des pâtes feuilletées dorées brunes.. Comment les faites-vous blanches à la classique. Je meurs d’envie de savoir tout ! S’il-vous-plaît…. ! 🙏

    Nathalie Boucher

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