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Recipe Summary

Yield:
8 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

Light and Luscious

Nutrition Facts

798 calories; calories from fat 46%; fat 40.7g; saturated fat 12.5g; protein 11.1g; carbohydrates 96.7g; cholesterol 261mg; sodium 255mg.
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