Puff Pastry with Sabayon Custard and Strawberries
User Reviews
5.0
18 reviews
Excellent
Puff Pastry with Sabayon Custard and Strawberries
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Puff Pastry recipe with delicious Strawberry Custard.
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Ingredients
- ½ pound Puff pastry sheets , (I use 1 roll of Pepperidge Farm Puff Pastry Sheets)
- 1-2 tablespoons chunky sugar or sugar crystals
- 1 egg , beaten
- 1 quart strawberries
- ¼ cup granulated sugar
- 1 pint whipping cream , whipped
Sabayon Sauce
- 6 egg yolks
- ⅓ cup sugar
- ½ cup marsala wine
- 1 teaspoon grated lemon peel
- ¼ teaspoon vanilla
- garnish of fresh mint (or basil or rosemary)
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Instructions
- Preheat oven to 400 degrees. Thaw puff pastry sheets per package directions. Unfold pastry onto a lightly floured surface and with a heart shaped cookie cutter create individual pastries. Gently brush pastry with egg and sprinkle with sugar crystals.
- Bake pastry on a Silpat or parchment lined baking sheet for 15 minutes or until golden. Remove from oven and set aside.
- Slice strawberries and add to a bowl with the white sugar. Allow to sit at room temperature for 20-30 minutes to combine and macerate.
- Whip cream in a stand mixer or with a hand held mixer. Set aside.
- In a medium size metal or glass bowl, add eggs, sugar, Marsala wine, vanilla and lemon peel.
- Fill a saucepan half way with water and bring to a simmer. Reduce heat and set bowl with egg mixture over water making sure the bottom of the bowl doesn’t touch the water. Whisk mixture constantly for about 7 to 10 minutes until it triples in volume and becomes custard like in consistency. Once desired consistency is reached, remove from heat and set aside.
- To serve, cut heart shapes in half and top bottom half with sabayon custard, strawberries and whip cream. Garnish with herb of your choice and top half of heart pastry or serve on the side.
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Overall Rating
5.0
18 reviews
Excellent
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