Passion Flakie™ with berries and white chocolate whipped cream

  • Preparation 1 h 40 min
  • Refrigeration 30 min
  • Cooking 25 min
  • Servings 9
  • Freezing Absolutely


Ingredients for the base

  • 1 egg beaten
  • 1 teaspoon water
  • 400g puff pastry, thawed, cut in half
  • Sugar


Ingredients for the berry jam

  • 3/4 cup blueberries
  • 1/2 cup strawberries, diced
  • 1/2 cup pitted cherries, coarsely chopped
  • 1/4 cup sugar
  • 1 big teaspoon of cornstarch
  • 1 teaspoon maple syrup
  • The zest of 1 lemon


Ingredients for the whipped cream

  • 1 cup cream 35% + 2 tablespoons
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white chocolate chips



  • In a bowl, pour egg with water and whisk to mix. Set aside.
  • On a floured surface, spread the dough into two 30 cm by 30 cm squares.
  • Cover a large baking sheet with parchment paper and place a square of dough over it. Brush the top with the egg.
  • Place the other dough square on top and brush with the egg again. Sprinkle with sugar and reserve in the fridge for 30 minutes.
  • Preheat oven to 400°F.
  • Cut the dough into 9 squares and space them about 1 “apart. Bake for 15 to 18 minutes or until top is popping and browned. Remove from oven and let cool for 15 minutes. Cut in half on the thick side and let cool another 10 minutes.
  • Meanwhile, prepare the jam. In a saucepan heated over medium heat, add all the ingredients and mix.
  • Bring to a boil and simmer for 2-3 minutes, stirring. Crush 3/4 of the blueberries. Pour into a bowl and let cool for 30 minutes, stirring occasionally to remove heat.
  • In a large bowl, add 1 cup cream and vanilla extract then whisk in the mixer for 2-3 minutes or until firm peaks are obtained.
    Place in the freezer for 10 minutes.
  • Melt the white chocolate in a bain-marie and remove from heat. Add 1 tablespoon cream and mix to incorporate. Add the rest of the cream and mix until the mixture is smooth. Allow to cool for 5 minutes.
  • Remove the whipped cream from the freezer and incorporate the chocolate, beating at medium speed for about 2 minutes. Reserve in the fridge for 30 minutes.
  • Build your dessert! On the bases, distrspread the jam then add about 2 tablespoons white chocolate whipped cream on top (or more to taste). Add top and serve immediately ! Can be kept in the fridge for 2-3 days.