Puff Pastry Bunnies with Cap Classique Fruit Compote
Share
Celebrate the joy of Easter with these whimsical Puff Pastry Bunnies – buttery, golden pastries filled with a zesty fruit compote and vanilla-scented Chantilly cream. Easy to prepare and even easier to enjoy, they make a charming addition to your brunch table.
Pair them with a chilled glass of De Grendel Cap Classique Brut for an extra indulgent twist – the perfect balance to the fruity sweetness.
Ingredients
For the Bunnies
- 400g puff pastry, thawed
For the Fruit Compote
- 100ml De Grendel Cap Classique Brut
- 100g pineapple, finely chopped
- 50g granadilla pulp
- 15ml brown sugar
- ½ vanilla pod
- Zest of ½ lime (optional)
- 50g gooseberries or mango, finely chopped
For the Chantilly Cream
- 200ml fresh cream
- 30ml icing sugar, divided
- Seeds from the remaining ½ vanilla pod
Method
1. Prepare the Puff Pastry Bunnies
- Preheat the oven to 180°C.
- Using a bunny-shaped cookie cutter, cut out shapes from the puff pastry.
- Place the pastry shapes on a baking tray lined with parchment paper.
- Bake for 12 minutes, or until puffed and golden brown.
- Set aside to cool completely.
2. Make the Fruit Compote
- In a small saucepan, combine the Cap Classique Brut, pineapple, granadilla pulp, brown sugar, and half the vanilla seeds.
- Bring to a boil, then reduce the heat and simmer until the liquid has fully evaporated.
- Remove from heat, then fold in the gooseberries or mango and lime zest (if using).
- Allow to cool completely.
3. Whip the Chantilly Cream
- In a mixing bowl, whip the cream with the remaining vanilla seeds and 15ml of the icing sugar until soft peaks form.
4. Assemble the Bunnies
- Carefully slice the baked puff pastry bunnies in half horizontally.
- Spoon a layer of Chantilly cream onto the bottom half, followed by a generous spoonful of the fruit compote.
- Place the top half of the bunny on top.
- Lightly dust with the remaining icing sugar just before serving.
Serve and enjoy with a glass of De Grendel Cap Classique Brut.