As you have probably figured out by now I love Joanna Gaines! I started making some of the recipes from her Magnolia Table cookbooks recently and we have loved every one of them so far.
I’m starting my Magnolia Table cooking series with the Blackberry puff. Joanna’s recipe in the Magnolia Table Volume 1 cookbook is a blueberry puff but I had blackberries, so I used them instead. In fact, in the recipe ingredients, she lists blackberries as an alternative. This puff was extremely easy to make. There are several steps, but it wasn’t hard at all! I think a lot of her recipes are like that. She says on her Magnolia Network show, Magnolia Table that she’s not an experienced cook but she loves to make simple and delicious meals for her family.
You will need:
12 cups large Croissants (I used a Pilsbury tube from the refrigerated section of the grocery store and rolled two of the triangles together to make four instead of six. It worked perfectly)
1 cup Buttermilk
2 cups Heavy Cream
12 tablespoons (1 1/2 sticks unsalted Butter at room tempertaure
6 Eggs room temperature
2 tablespoons Vanilla
1 cup Sugar
1 teaspoon Salt
3 cups Blueberries or Blackberries (I used blackberries)
Preheat the oven to 375. Grease a 9x13x3 baking dish.
Spread the croissant cubes evenly in the dish and top with the berries.
In a stand mixer beat the butter and sugar on medium speed until creamy. Beat in eggs one at a time, beating well after each addition. Beat in the cream, buttermilk, vanilla, and salt. The mixture may look curdled.
Pour over croissants and berries in the baking dish. Sprinkle with sugar.
Bake until a knife comes out clean about 35-40 minutes. Serve warm.
