Stars and stripes

What could be better after the neighborhood bike parade on the 4^th, than a red, white, and blue stars trifle? This was a combination of two of my favorite recipes: scones—rolled thin for the stars and baked; and pastry cream—an easier (and dare I say better?) variation of the classic.

If you frequent my house, you’ll find this pastry cream used in countless applications. I’m always looking for a new way to showcase it. I don’t know why I don’t make a batch, eat it straight out of the bowl and get over myself. Perhaps because it’s truly highlighted by the backdrop of crunchy stars and berries or whatever else it finds it’s way into.

The whole thing was somewhat simple (you can make the star dough the day before) and disappeared in seconds. I wanted to make Ina Garten’s flag cake and homemade vanilla ice cream too. But, I have limits. Not on what I eat, but on what I can accomplish in one day. So, we’ll save that for another time. Hmmmm…maybe Bob’s birthday?

 

 

1 pint blueberries
1 pint raspberries
2 cups sliced strawberries

For the stars:

2 cups flour
¼ cup sugar
2 t. baking powder
1/8 t. salt
1/3 cup chilled cubed butter
½ c. heavy whipping cream
1 egg
1 ½ t. vanilla

Egg wash (egg white and a little milk whisked together) and course sugar (I use sugar in the raw)

Food process the flour, sugar, baking powder, and salt. Add the butter until it resembles coarse meal.In another bowl whisk cream, the egg, and vanilla. Dump out the food processor mixture and mix together lightly with forks (do not overmix).

Work into a flat round and refrigerate for about 30 minutes. Then roll out and cut out the stars. Brush with the egg wash and sprinkle with the sugar. Bake at 375 for 13-15 minutes.

Pastry Cream (and whipped cream):

2 cups whipping cream
3 T. sugar
1 large box instant vanilla pudding
1 1/2 cups milk 1 t. almond extract

Combine the pudding, milk, and almond extract with a mixer. Set aside.

In a separate bowl whip the cream and sugar until peaks form. Fold half the whipped cream into the pudding mixture and combine. Reserve the remaining whipped cream.

In a trifle bowl (or something clear and pretty—ooh, you could even do individual servings in clear dishes) layer the stars, pastry cream and berries twice and then top with whipped cream and garnish with extra stars and berries. Refrigerate and serve within 1-2 hours (so you don’t have soggy stars).