If you love crème brûlée and cream puffs, this Crème Brûlée Mixed Berry Cream Puff is about to be your new obsession. This recipe looks luxurious and bakery worthy, yet it is surprisingly easy to make at home with fewer than ten ingredients because we use convenient store bought puff pastry dough. Each puff is crisp, flaky, and golden, and the top is dipped in a thin layer of caramelized sugar that crackles just like a classic crème brûlée or tanghulu candy. It is the perfect mix of crunchy, creamy, and fruity in every bite.
The real magic of this dessert is the crackly tanghulu top. After the puff pastry bakes into tall flaky layers, the top is dipped in melted sugar that instantly hardens into a thin glassy shell. When you bite into it, it creates that satisfying crème brûlée crack that everyone loves. It has the same glossy shine and crisp texture as tanghulu candy, which gives this dessert a fun modern twist. The contrast between the crunchy sugar and the tender pastry makes every bite unforgettable and keeps people coming back for more.
Inside, you get the dreamiest filling made from a homemade vanilla custard whipped cream that is light, silky, and not overly sweet. The custard is cooked on the stovetop and folded into whipped cream for extra lightness and volume. The flavor is rich and velvety with warm vanilla notes that pair beautifully with the caramelized sugar top. Add a spoonful of homemade mixed berry jam and you get the perfect balance of sweet, tart, creamy, and fruity all in one bite. The jam is made from simple ingredients and adds the most beautiful pop of color inside every puff.
These Crème Brûlée Mixed Berry Cream Puffs are also the perfect dessert to bring to any potluck or gathering because they look so impressive while being incredibly simple to make and easy to transport. The crackly sugar shell holds its shape, the cream stays stable, and the glossy mixed berry jam makes every puff look like it came straight from a pastry shop. When you show up with a tray of these golden, sugar crusted cream puffs, everyone will think you spent hours baking. No one will guess how easy they are or that they start with store bought puff pastry. This dessert always steals the show and guarantees that people will ask you for the recipe before the night ends.
Substitutions
Puff Pastry:
Store bought puff pastry works perfectly for this recipe, but you can also use crescent roll dough or pie dough for a slightly different texture. Choux pastry can work as well if you want a more traditional cream puff shell.
Mixed Berries:
Use any fresh or frozen berries you like. Strawberries, raspberries, blueberries, blackberries, or a combination will all cook down into a delicious jam. If you prefer, you can substitute the homemade jam with store bought berry preserves for a quicker option. You can also just do fresh berries on top for a less sweet option.
Vanilla Custard Whipped Cream:
You can substitute store bought vanilla pudding or pastry cream if you want an even faster shortcut. You can also use stabilized whipped cream made with heavy cream and a small amount of instant pudding mix.
Flavor Variations:
Swap the vanilla in the cream for almond extract, lemon zest, or even berry puree to change the flavor profile. Add a pinch of sea salt on top of the caramel shell for a salted crème brûlée twist.
6
servings20
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minutesIngredients
1 sheet 1 store bought puff pastry dough
- Vanilla Custard
1 cup 1 heavy cream
3 tbsp 3 sugar
1 tbsp 1 cornstarch
2 2 egg yolks
1 tsp 1 vanilla extract
- Whipped Cream
1 cup 1 heavy whipping cream
2.5 tbsp 2.5 powdered sugar
1 tsp 1 vanilla extract
- Candied Shell
1 cup 1 sugar
1 cup 1 water
- Mixed Berry Jam
2 cups 2 mixed berries (strawberries, raspberries, blueberries)
1/4 cup 1/4 sugar (adjust for sweetness level)
1 tsp 1 lemon juice
Directions
- Berry Jam
Combine ingredients:
Add berries, sugar, and lemon juice to a small saucepan.
Cook down:
Place over medium heat and cook for 8 to 12 minutes, stirring often, until the berries break down and release their juices.
Mash or leave chunky:
Use a spoon or potato masher to lightly mash the berries if you want a smoother jam, or leave some chunks for texture.
Thicken:
Continue simmering until the mixture thickens enough to coat the back of a spoon. It will continue to thicken as it cools. - Vanilla Custard Cream
Combine ingredients:
Mix heavy cream, egg yolks, sugar, cornstarch, and vanilla extract to a small pot. Whisk over low heat until it becomes thickened which should take about 5-10 minutes. Cool completely in fridge.
Whip the cream:
Use a hand mixer to whisk heavy whipping cream, powdered sugar, and vanilla extract on medium speed then increasing to high speed until stiff peaks form. Do not over mix.
Combine custard and whipped cream:
Gently fold in the cooled custard into the whipped cream. Please in fridge with plastic wrap until ready to use. - Puff Pastry Dough
Thaw the Puff Pastry
Remove the puff pastry from the freezer and let it thaw in the refrigerator for 2 to 3 hours, or leave it at room temperature for about 30 minutes until it unfolds without cracking.
Do not let it get too warm. It should feel cold and slightly firm, not soft or sticky.
Cut the Dough
Use a sharp knife or pastry cutter to cut the pastry into squares, circles, or rectangles depending on your recipe. Clean cuts help the layers rise tall.
Bake
Bake in a preheated oven at 400°F for 15 to 20 minutes or until tall, crispy, and deep golden brown.
Do not open the oven too early or the pastry may collapse from the heat drop. - Heat the Sugar Coating
Add the sugar and water to a small saucepan. Do not mix. Bring to a boil on medium-high heat. Once bubbling, turn down heat to medium-low and wait for the sugar syrup to get to a very light amber color. Dip a chopstick inside then into an ice bath to test if it’s at the crackle stage. If the sugar is crackly, it’s ready to be dipped. If it is still tacky, let it crystalize for a couple more mins. - Dip and Assemble
Split open a puff pastry square (this should be super easy to do if the puff pastry layers have risen correctly). Dip the top half of the puff pastry into the sugar coating (do this quickly and carefully) and let it cool on the side. Pipe vanilla custard cream onto the other half of the puff pastry and add a spoonful of cooled down mixed berry jam. Add the top half sugar coated puff pastry on top. Enjoy immediately!
