Strawberry Cream Puff Pastry

Bake the oven to 375°F (moderate)

Thaw the puff pastry according to package instructions

Cut the pastry into squares of 25 cm and cut each square into a rectangle of 5 x 6 cm

Place on a baking sheet and pierce with a fork

Lay in the freezer for 10 minutes

Bake until golden, about 20 minutes

Transfer the puffs to a wire rack

The pastry can be prepared up to 6 hours before serving

Leave at room temperature

Make the zabaione: beat the egg yolks, sugar, and salt with an electric mixer until well combined

Add the orange juice and liqueur

Place over a water bath, with boiling water, and beat on high speed for 10 minutes or until thick

Remove from heat and let cool slightly

In another bowl, beat the heavy cream until stiff peaks form

Mix half of the whipped cream into the zabaione, then add the remaining half, mixing gently

Cover and refrigerate (can be prepared 3 hours before)

Make the filling: mix the strawberries with sugar and salt in a saucepan

Cook over moderate heat for 5 minutes, stirring occasionally

Add the butter and cook until the fruit is tender but still holds its shape

Let cool at room temperature

Assemble by placing a rectangle of puff pastry on serving plates (or trays), with the smooth side down

Place a spoonful of filling and zabaione on top of each piece, then cover with another rectangle of puff pastry, with the flaky side up

Serve immediately

Serves 6.