Ingredients
6 tablespoons sugar2 tablespoons cornstarch1/4 teaspoon salt1 cup 2% milk1 large egg yolk, beaten2 tablespoons butter, divided1/2 teaspoon vanilla extract1 sheet frozen puff pastry, thawed1/2 cup heavy whipping cream2 ounces semisweet chocolate, chopped
Preparation
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled.
Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool.
In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm.
Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.
