Puff Pastry Heart with Chocolate Cream

• • 1 sheet (425g) puff pastry
• • 1 tablespoon (15g) sugar
• • a little flour

For the chocolate cream

• • 3 cups (750ml) milk
• • ½ cup (115g) sugar
• • 3 ½ heaping tablespoons (70g) cornstarch
• • 1 tablespoon (10ml) vanilla extract
• • 4 egg yolks
• • 1 ½ packages (270g) couverture chocolate, cut into squares
• • 2 ½ tablespoons (50g) unsalted butter

For serving

• • chopped strawberries
• • blueberries
• • powdered sugar

For the chocolate cream:

1. 1. In a bowl, combine a little milk, the sugar, cornstarch, vanilla extract, and egg yolks. Mix until the ingredients dissolve and you have a smooth mixture. Pour the remaining milk into a saucepan. Once it starts to boil, add the cornstarch and yolk mixture and stir until it begins to thicken.
2. 2. Add the chocolate, lower the heat, and stir until the chocolate melts. Add the butter and stir until it melts and the cream becomes glossy. Transfer it to a glass bowl.
3. 3. Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming, and let it cool. Place it in the refrigerator to chill.

For the puff pastry:

1. 1. Take the puff pastry out of the freezer and let it thaw in the refrigerator for 3-4 hours.
2. 2. Preheat the oven to 200°C (400°F) on the fan setting. Line a baking sheet with non-stick parchment paper and dust lightly with flour. Take the puff pastry out of its packaging and flip it onto the prepared baking sheet. It should be cold, straight from the fridge, so it cuts more easily. Use a cookie cutter to cut out 2 large heart shapes, about 24cm each. Cut out extra hearts for decoration as well. Prick the pastry with a fork to prevent it from puffing up too much during baking and sprinkle with a little sugar. Cover with non-stick parchment paper and place another baking sheet on top to keep them flat while baking. Bake in the preheated oven for 12 minutes.
3. 3. Remove the top baking sheet and the parchment paper, and continue baking for another 6 minutes or until golden brown. Remove from the oven and let them cool. Take any remaining pastry, place it on a baking sheet lined with non-stick parchment paper, bake until golden, let it cool, and then crumble it.

For assembly:

1. 1. Lightly whisk the chocolate cream with a whisk (fouet) until velvety smooth. Transfer it to a piping bag using a 'star' tip. Place one puff pastry heart as the base. Top with plenty of chocolate cream and sprinkle generously with strawberries.
2. 2. Cover with the second heart and repeat with cream, strawberries, and blueberries. Finish with the crumbled puff pastry pieces and decorate as you like.
3. 3. Dust with powdered sugar. Refrigerate for at least 1 hour before serving.