Monday, February 2, 2015

Puff Pastry Hearts with Cream Filling

My New Years resolution is to keep track of my recipes better, especially the ones I change.  So what better way than to blog?

   Last week I tried an alcohol and coffee free Tiramisu recipe that turned out disastrous, but the cream was delicious so I decided to try that part again.  Then my kids voted on what recipe looked the most ideal to try it on.  We got the idea from here.   We did change it a bit though.


     1 Package Puff Pastry Dough thawed
     4 egg yolks
     1/2 cup granulated sugar
     1/8 tsp. salt
     1/4 cup heavy whipping cream
     8 ounces mascarpone cheese
     1/2 cup heavy whipping cream
     berries of your choice

 Preheat the oven to 400 degrees.  Roll out the Puff Pastry dough just a little bit and cut it into heart shapes or whatever shape you desire.  Place each heart on a baking pan covered with a Silpat or Parchment paper. Prick each heart with a fork to keep them from puffing up irregularly.  You can also sprinkle some sugar on top if you desire.  Bake for 12-15 minutes until golden brown.  Put these on a cooling rack.
    Now start making the mascarpone cream.  In a medium saucepan start two inches of water simmering.   In a heat proof bowl beat four egg yolks.  Add 1/2 cup sugar  and 1/8 tsp. salt and mix some more.  Then mix in the 1/4 cup cream.  Now beat this mixture over the simmering water for 4-7 minutes until it coats the back of a spoon.  After four minutes mine did coat a spoon but it was thin.  Doing it longer will make it thicker.  Take it off the heat and allow it to cool for 15 minutes and then add the mascarpone cheese.  
    Whip the whipping cream and slowly add the cheese mixture.  
    Then cut each puff pastry heart in half and spread each side with the cream.  Insert a berry in between each side and enjoy!

                                                      The missionaries loved them.     

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