Everyone knows the famous version of this Vachon pastry! Once again I'm pushing the limits of BBQ and revisiting this classic... in a homemade version (and featuring excellent Quebec raspberries). There are recipes we're proud of, and this one is no exception!
NB: The white chocolate topping comes from a friend, known for his incredible food and wine pairings and his passion for molecular cuisine. He is also the one who made me eat my very first pulled pork! For the pleasure of the eyes and the palate, you will find, among other things, the recipe for white chocolate yogurt here:
Happy summer (it’s not over yet!) and happy BBQing!
Servings: 9
Preparation time: 15 min
Cooking time: 20 min
Ingredients :
- 1 frozen puff pastry, defrosted (400g)
- 1 egg
- 1 tbsp water
- 1 tbsp sugar
- 1 cup plain yogurt
- 200 grams of white chocolate (chips, bars or pastilles)
- 2 boxes of raspberries
Preparation :
For the puff pastry:
- Preheat the BBQ to 400°F, with an indirect zone, ideally in the center.
- Cut the puff pastry into 2 equal parts. On a floured surface, roll out each half using a rolling pin to form 2 squares of approximately 25 cm x 25 cm.
- In a small bowl, whisk the egg with the water, then brush the top of a first square of puff pastry with it. Place the second square of pastry on top of the first. Brush the top with the egg, then sprinkle with sugar.
- Cut into 9 squares.
- Transfer to a baking sheet lined with parchment paper.
- Cook in indirect mode for 15 to 20 minutes. Avoid opening the lid as much as possible. You can check the cooking after about fifteen minutes by opening the lid of the BBQ. Cook until golden brown.
- Let cool and set aside in the open air until ready to serve. The pastries are obviously best served the same day.
For the white chocolate filling:
- In a bain-marie, melt the white chocolate.
- Add the yogurt and mix well with a whisk.
- Let cool, then place in the refrigerator for a few hours to set the mixture, covering with plastic wrap.
Assembly :
- When ready to serve, cut the puff pastry in half lengthwise.
- Add a generous spoonful of white chocolate filling to the bottom of the puff pastry.
- Cover with fresh raspberries, then close with the top of the puff pastry.
- Serve, and enjoy this fabulous moment!