"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Puff Pastry Hearts with Vanilla Rum Cream

Published by: Sarah

  • Feb
  • 7

This recipe made the back cover of  the February/March 2006  issue of Taste of Home magazine.

2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator
6 Egg Yokes
3/4 c. Sugar, divided
1/4 c. Cornstarch or Flour
1/4 tsp. Salt
1 1/2 c. Whole Milk
1 tsp.  Rum Extract
1/2 tsp. Vanilla Extract
1 1/2 c. Whipping Cream
Confectioners Sugar
Raspberry Preserves
Fresh Berries
Fresh Mint

In a sauce pot combine milk & 1/4 c. sugar. 
Heat to just boiling. 
In separate bowl, whisk together egg yokes, remaining sugar, salt & cornstarch. 
Slowly whisk in milk mixture to blend – this is called “tempering.”
Pour back into sauce pot. 
Whisk continuously over medium low heat until thickened.
Remove from heat and add vanilla rum & vanilla extract. 
Cover and chill well. 
Beat whipping cream until soft peaks form. 
Fold into custard mixture.  
Preheat oven to 400 degrees.
Unroll pastry dough onto lightly floured surface. 
Using a heart shaped cookie cutter, cut dough into equal amounts (2 per dessert).
Place on baking sheet lined with parchment paper.
Bake 10-15 minutes or until golden brown. 
While pastry is baking, heat preserves until saucy.

*NOTE:  Work as quickly as possible.  Puff pastry rises better when dough is well chilled before going into oven. If dough becomes to warm, cover tightly and chill for 30 minutes.  


Leave a comment: