Puff pastry is fast to make and will make your dessert extra fancy! Add the smooth strawberry mousse and fresh strawberry on top and you will have a hit!
Thaw the puff pastry. Open the package, unwrap and separate the puff pastry and leave at room temperature for 40 minutes.
Preheat the oven to 400 degrees F. Put the dough on a silpat and roll out to 1/4 inch thickness.
Using a 3 inch heart cutter, cut out the hearts out of the puff pastry. Put half of the cut out hearts on parchment lined baking sheets.
To the other half of the cut out hearts, using a 2 1/2 inch heart cutter, cut the inside of the hearts so it will make a hole.
Brush the edges of the uncut heart with egg wash. Put the heart with hole on top of the uncut heart. Gently push the top heart to the bottom heart. Prick the middle part of the bottom heart with a fork.
Bake for about 8-9 minutes until golden brown. Set aside.
Strawberry Mousse
Slice the strawberries and puree. Add the sugar and blend again. Take out 1 cup of the puree.
In a stand mixer bowl, add the cream and beat until stiff peaks form. Add the 1/2 cup of puree and gently fold in the puree into the whipped cream.
Pipe the mousse into the puff pastry heart. Put halved strawberry on top of the mousse.