Berry Puffs with Orange Muscat Cream

Ingredients

• 1 cup blackberries 
• 1 tablespoon powdered sugar 
• 1.5 teaspoons cornstarch 
• 6 tablespoons cup heavy whipping cream chilled
• 0.5 teaspoon juice of lemon fresh
• 0.3 teaspoon orange zest fresh finely grated
• 1  puff pastry frozen thawed
• 1 cup raspberries 
• 3 tablespoons sugar 
• 2 tablespoons water 
• 0.7 cup vin santo 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• sieve

Directions

1. Preheat oven to 425°F.
2. Unfold pastry sheet, then turn over (to prevent creases from splitting during baking).
3. Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.
4. Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork.
5. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes.
6. Transfer to a rack and cool.
7. Stir together cornstarch, water, and lemon juice in a small saucepan.
8. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then cool purée at room temperature.
9. Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.
10. Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.
11. Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream.
12. Spread 1 teaspoon purée on top of each pastry, leaving a 1/4-inch border (there will be purée left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries.
13. Berry purée can be made 2 days ahead and chilled, covered.Orange Muscat cream can be made 8 hours ahead and chilled, covered.