- 6 sheets puffed pastry - thawed
- 4 Tbls powered Sugar
- 2 Pints Strawberrys
- 1 Vanilla Bean
- 1 C. Half and Half
- 3 Egg Yolks
- 3 Tbls Sugar
- 1/2 C. Whipping Cream
Roll each sheet of dough out to about 12x6 inches. if desired, Sift powdered sugar on surface before rolling out dough. Cut Sheet into 4 even pieces.
Cover Baking sheets with wax paper place dough on sheet prick with a fork and sift powdered sugar over dough. Refrigerate for 30 minutes.
Bake dough at 425 for about 5 minutes, the increase temperature to 450 and bake for another 3-5 minutes until pastries are light golden and puffed. Let Cool on wire rack
Split vanilla bean open lengthwise. Place in heavy saucepan add half and half. Bring to a boil, cook over medium low heat for about 10 minutes. Remove Banilla bean.
In a bowl beat egg yolks and usgar 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.
Remove Custard sauce from heat beat until cool. Whip cream until soft peaks form. Add to Vanilla custard, spread over half of the puffed pastries. Cover with sliced strawberry's. Top with second half of pastries. Dust with Powdered sugar and serve.