Puff pastry with champagne custard sauce and fresh strawberries

Our friends from Hollywood Casino stopped by to make us a tasty treat.

Turns out, it’s not that hard to make.

 Ingredients

• ½ pound puff pastry sheets (You can use 1 roll of Pepperidge Farm Puff Pastry Sheets and cut it in squares and then triangle)
• 1-2 tablespoons chunky sugar or sugar crystals
• 1 egg, beaten
• 1 quart strawberries
• ¼ cup white sugar
• 1 pint whipping cream, whipped

Champagne Sauce

• 6 egg yolks
• ⅓ cup sugar
• ½ cup Champagne (Any Kind of sweet liquor would work as well)
• 1 teaspoon grated lemon peel
• ¼ teaspoon vanilla
• garnish of mint, basil or rosemary

Instructions

1. Preheat oven to 400 degrees. Thaw puff pastry sheets per package directions. Unfold pastry onto a lightly floured surface and with a small knife cut the dough into desirable squares, then cut the square into triangle 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, Champagne, 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 the triangle shapes in half and top bottom half with champagne sauce, strawberries and whip cream. Garnish with herb of your choice and top half of triangle pastry or serve on the side.