Puff Pastry with Sabayon Custard and Strawberries
User Reviews
5
Puff Pastry with Sabayon Custard and Strawberries
Description
Puff Pastry with Sabayon Custard and Strawberries combines flaky baked puff pastry cut into heart shapes with a homemade sabayon sauce and fresh berries. The puff pastry is brushed with beaten egg and sugar crystals for a golden, slightly crunchy crust. The sabayon sauce is prepared by whisking egg yolks with sugar, Marsala wine, lemon peel, and vanilla over a simmering water bath until thick and custard-like. Strawberries are sliced and macerated with sugar to create a juicy topping. Whipped cream is prepared separately to complement the dessert’s richness.
The final assembly involves layering the tart, sweetened berries and whipped cream over the puff pastry, then drizzling with the warm sabayon. The sabayon provides a light, custard-like texture with the delicate flavor of Marsala wine and citrus. The variety of textures from crisp pastry, creamy sabayon, and juicy fruit creates a refined and balanced dessert experience.
This dessert is well suited for a festive meal or special gathering where an elegant dessert is desired. The preparation steps allow for some components to be made in advance, such as the sabayon sauce and macerated strawberries, which can be chilled before assembly.
Ingredients
- ½ pound Puff pastry sheets , (I use 1 roll of Pepperidge Farm Puff Pastry Sheets)
- 1-2 tablespoons sugar crystals or chunky sugar
- 1 egg , beaten
- 1 quart strawberries
- ¼ cup granulated sugar
- 1 pint whipping cream , whipped
Sabayon Sauce
- 6 egg yolk
- ⅓ cup sugar
- ½ cup marsala wine
- 1 teaspoon lemon grated peel
- ¼ teaspoon vanilla
- mint or basil or rosemary, fresh, for garnish
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.
User Reviews
Overall Rating
5
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