Marscapone Creme Chantilly:
Whip cream and vanilla to soft peak. Add sugar and zest. Mix to incorporate. Add cream to marscapone in mixing bowl and fold together. Fill pastry bag with star tip. Reserve
Strawberries:
Combine all ingredients, toss and reserve.
Vol-Au-Vent:
Cut 12 puff pastry hearts. Cut heart-shaped center out of four. Brush full hearts with beaten egg. Seal two together and top with the centered-out hearts. Brush with egg, sprinkle with raw sugar. Bake at 350° for 13 minutes. Cool.
Strawberry Coulis:
Combine in a small saucepan and simmer on medium-low heat for 4-5 minutes. Blend.
Creme Anglais:
Makes 2 1/4 Cups
Place fine strainer over medium-sized bowl. Place bowl in larger bowl of ice water and set aside. Beat egg yolks and sugar in large bowl with electric mixer on medium speed until thick and light-colored, about 3 minutes. Beat in cornstarch. Slowly pour in the hot milk, eating continuously. Pour mixture into top of double boiler over simmering water. Place candy thermometer in pan. Cook, stirring occasionally, until mixture thickens slightly and reaches 170°. It is done when you can run your finger down the back of the spoon and a path remains in the custard for several seconds. Immediately strain into the bowl over ice water and cool, stirring occasionally. Stir in the vanilla. When cooled to room temperature, cover and refrigerate. Sauce may be refrigerated up to 2 days. Serve chilled.
