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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups sugar |
1/2 cup plus 1 tablespoon cornstarch, divided |
1/8 teaspoon salt |
3 cups whole milk |
8 egg yolks |
1 tablespoon vanilla extract |
2 sheets commercial puff pastry, thawed |
1 (10-ounce) package frozen sweetened strawberries, thawed |
1/4 cup red currant jelly |
2 tablespoons cognac |
3/4 cup whipping cream, whipped |
2 tablespoons sifted powdered sugar |
2 tablespoons grated semi-sweet chocolate |
fresh strawberries (optional) |
Directions:
1. Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt. Add milk, stirring well. Cook over medium heat, stirring constantly, until thick. Beat egg yolks until thick and pale. Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to a boil; cook, stirring constantly, 1 minute or until thick. Remove from heat; stir in vanilla. Let stand at room temperature 30 minutes. Cover and chill.
2. Roll pastry to remove fold lines. Cut into 8 squares. Place on baking sheet; bake at 350° for 15 minutes. Let cool. Cut each square in half horizontally.
3. Place strawberries in an electric blender; cover and process until smooth. Press through a sieve; discard pulp. Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir. Add jelly; cook over medium heat until thick. Cook, stirring constantly, 1 minute. Remove from heat; stir in Cognac.
4. Place bottom halves of pastry squares on plates. Fold whipped cream into custard; spoon onto pastry squares. Top with remaining halves. Sprinkle with powdered sugar and chocolate. Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles. Garnish with berries, if desired.
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