Chocolate Custard & Strawberry Puff Pastries

Servings: 8

• 1 sheet Frozen Puff Pastry, thawed
• 1 Egg, beaten, for an egg wash
• 1/4 cup Nucolata Hazelnut Chocolate Spread
• 1 cup Whole Milk
• 1/4 cup Granulated Cane Sugar
• 1/3 cup All Purpose Flour
• 2 large Egg Yolks
• 1 tbsp. Butter
• 1/2 tsp. Vanilla Extract
• Powdered Sugar, for dusting
• Fresh Strawberries, for garnishing

Note: The custard will need to sit for 2 hours in the fridge before using. However, if in rush for time, you can just pipe the hazelnut chocolate spread directly on the pastries for a delicious chocolate-y treat!

1. To make the custard, heat up the milk until hot but not boiling.
2. In the meantime, add the yolks, sugar, and flour into a saucepan. Whisk together until smooth. While whisking, slowly gradually pour in the hot milk. Place the saucepan over medium heat and cook, while stirring, for 1-2 minutes to thicken.
3. Remove from heat and stir in the butter until melted. Stir in the hazelnut chocolate spread to taste.
4. Cover with plastic wrap, pressing down on top of the custard to prevent it from hardening on top, and chill in the fridge for 2 hours.
5. Preheat oven to 400F. Line a rimmed baking sheet pan with parchment paper.
6. Roll out the thawed puff pastry on a clean, lightly floured surface. Using a sharp kitchen knife or large cookie cutter, cut out your hearts. Try the have them be at least 4" wide. Place on the prepared pan.
7. Brush with an egg wash and lightly sprinkle with sugar. Bake for 20-25 minutes, until puffed up and golden brown. Remove and let cool completely. Dust with powdered sugar.
8. Once cooled completely, pipe on the chocolate custard or straight hazelnut chocolate spread and top with a semi-sliced strawberry. Enjoy!