| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Desserts |
12 |
Pastries |
INGREDIENTS
| 6 |
|
Sheets, frozen puff pastry dough, thawed |
| 4 |
tb |
Powdered sugar |
| 2 |
pt |
Strawberries |
| 1 |
|
Vanilla bean |
| 1 |
c |
Half-and-half |
| 3 |
|
Egg yolks |
| 2 |
tb |
Granulated sugar |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
VANILLA CUSTARD
1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces. 2. Cover baking sheets with waxed paper. Place dough on prepared
sheet. Prick with a fork. Sift powdered sugar over dough. Refrigerate for
30 minutes. 3. Bake dough at 425 for about 5 minutes. Increase temperature
to 450 and bake for another 3 to 5 minutes until pastries are light, golden
and puffed. Let cool on wire rack. 4. Split vanilla bean open lengthwise.
Place in a heavy saucepan. Add half-and-half. Bring to a boil. Cook over
medium-low heat for about 10 minutes. Remove vanilla bean. 5. In a bowl,
beat egg yolks and sugar until smooth and creamy. Add a little hot
half-and-half, whisking. Pour this mixture back into saucepan. Bring to a
boil, whisking constantly until thick and creamy. Do not boil or custard
will curdle. 6. Remove custard sauce from heat. Beat until smooth. Whip
cream until soft peaks form. Add to vanilla custard. Spread over half of
the baked pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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