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Puff Pastry with Sabayon Custard and Strawberries
5 from 18 votes

Puff Pastry with Sabayon Custard and Strawberries

This recipe creates delicate puff pastry pastries topped with a light sabayon custard and fresh strawberries. The crisp, flaky puff pastry contrasts with the creamy, airy custard made by whisking egg yolks with sugar, Marsala wine, and lemon peel over heat. Macerated strawberries add natural sweetness and juiciness, while whipped cream provides a smooth, airy finish. The dessert balances textures and flavors, making it suitable for a special occasion or a refined treat.

Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. Bake pastry on a Silpat or parchment lined baking sheet for 15 minutes or until golden. Remove from oven and set aside.
  3. 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.
  4. Whip cream in a stand mixer or with a hand held mixer. Set aside.
  5. In a medium size metal or glass bowl, add eggs, sugar, Marsala wine, vanilla and lemon peel.
  6. 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.
  7. 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.