|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||9 Tablespoon, divided (1/2 Cup Plus 1 Tablespoon)|
|Whole milk||3 Cup (48 tbs)|
|Vanilla extract||1 Tablespoon|
|Puff pastry sheets||2 , thawed (Commercial)|
|Frozen sweetened strawberries||10 Ounce, thawed (1 Package)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs), whipped|
|Sifted powdered sugar||2 Tablespoon|
|Grated semisweet chocolate||2 Tablespoon|
Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt.
Add milk, stirring well.
Cook over medium heat, stirring constantly, until thick.
Beat egg yolks until thick and pale.
Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Bring to a boil; cook, stirring constantly, 1 minute or until thick.
Remove from heat; stir in vanilla.
Let stand at room temperature 30 minutes.
Cover and chill.
Roll pastry to remove fold lines.
Cut into 8 squares.
Place on baking sheet; bake at 350° for 15 minutes.
Cut each square in half horizontally.
Place strawberries in an electric blender; cover and process until smooth.
Press through a sieve; discard pulp.
Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir.
Add jelly; cook over medium heat until thick.
Cook, stirring constantly, 1 minute.
Remove from heat; stir in Cognac.
Place bottom halves of pastry squares on plates.
Fold whipped cream into custard; spoon onto pastry squares.
Top with remaining halves.
Sprinkle with powdered sugar and chocolate.
Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles.
Garnish with berries, if desired.