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Crème Brûlée Puff Pastry Hearts

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Delicate, flaky puff pastry shaped into charming hearts topped with a golden caramelized crème brûlée glaze, offering a perfect balance of crispness and creamy sweetness.

Ingredients

Units Scale
  • 1 sheet puff pastry (thawed if frozen)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar (plus extra for caramelizing)
  • 1 teaspoon vanilla extract
  • Edible gold leaf flakes (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Roll out puff pastry sheet on a lightly floured surface to about 1/4 inch thickness.
  3. Use a heart-shaped cookie cutter to cut out hearts and place on a parchment-lined baking sheet.
  4. Prick the puff pastry hearts with a fork to prevent puffing too much.
  5. Bake for 12-15 minutes or until golden and crisp. Cool on a wire rack.
  6. Heat cream and milk in a saucepan until just simmering, then remove from heat.
  7. Whisk egg yolks with sugar until pale and creamy. Slowly add hot cream mixture while whisking constantly.
  8. Return mixture to saucepan and cook on low heat, stirring until it thickens to coat the back of a spoon. Do not boil.
  9. Remove from heat, stir in vanilla extract, and let cool to room temperature.
  10. Spoon or pipe custard onto cooled puff pastry hearts.
  11. Refrigerate for at least 2 hours until set.
  12. Before serving, sprinkle a thin layer of sugar on each heart and caramelize with a kitchen torch until golden and crisp.
  13. Garnish with edible gold leaf flakes if desired. Serve immediately.

Notes

  • Use a kitchen torch for best caramelization results.
  • Ensure custard is fully set before topping with sugar.
  • Hearts can be made a day ahead and caramelized just before serving.
  • Gold leaf adds an elegant touch for special occasions.

Nutrition

Find it online: https://yumfoodusa.com/creme-brulee-puff-pastry-hearts/