Strawberry Pastry Cream

Ingredients Weight Measure
Eggs, yolks 4 ea.
Eggs, whole 2 ea.
Cornstarch 3-1/2 oz.
Granulated sugar 4 oz.
Whole milk, hot 1 qt.
Butter 2 oz.
Vanilla 1/2 oz.
Strawberry puree 3 oz.
Sugar 4 oz.

Puff Pastry Rounds

Ingredients Weight Measure
Puff pastry sheets 12 ea.
Granulated sugar 1/2 lb.
Ingredients Weight Measure
Granulated sugar 2 cups
Water 1 cup
TABASCO® brand Original Red Sauce 1/4 tsp.
TABASCO® brand Red Hot Candies 30 ea.

TABASCO® Marinated Strawberries

Ingredients Weight Measure
Red Florida strawberries, ripe 10 ea.
Granulated sugar 1 oz.
TABASCO® brand Original Red Sauce 1/2 Tbsp.


  1. To prepare Strawberry Pastry Cream, with a whip, beat the egg yolks and whole eggs in a stainless steel bowl.
  2. Sift the cornstarch and sugar into the eggs. Beat with a whip until perfectly smooth.
  3. Temper the mixture by slowly beating in the hot milk.
  4. Return the mixture to heat and bring to a boil. Stirring constantly.
  5. When the mixture becomes thick, remove from heat.
  6. Now, stir in butter, vanilla and strawberry puree. Mix until completely blended.
  7. Pour out into shallow pan. Dust lightly with sugar and cover with plastic wrap or parchment paper to keep skin from forming. Cool and chill as quickly as possible.
  8. For the Puff Pastry Rounds, using biscuit cutters, cut out circles from puff pastry. Start with 3" cutter, then cut the last 3 in progressively smaller sizes.
  9. Place on parchment-lined tray and dust with granulated sugar.
  10. Now cover pastry with another sheet of bun paper or wax paper. Place a sheet pan of same size on top and weigh down with bricks or another heavy object.
  11. Bake in hot 450°F for 20 to 30 minutes.
  12. Remove and allow to cool completely.
  13. For the "Red Hot" Glaze, combine all ingredients; bring mixture to a boil.
  14. With candy thermometer in pan, cook to about 200°F then remove and strain out candies, if not already dissolved.
  15. Cool at room temperature.
  16. For the TABASCO® Marinated Strawberries, start by removing tops from the strawberries; then place them in a colander and rinse well to remove sand. Dry with paper towel.
  17. In a bowl, combine strawberries, sugar, and TABASCO® Sauce.
  18. Toss to combine completely, allow to macerate for 45 minutes.
  19. Return strawberries to cutting board and cut into rounds.

Yield: 20 servings