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Immaculate Heart of Mary Cream Puff Pastries

Emilie Sepcich
Aug 21
4 min read

August 22 is a very special day for Stephen and me. Not only is it our wedding anniversary, a day that forever changed our lives, but it is also the traditional feast of the Immaculate Heart of Mary. We could not think of a more fitting overlap, as our marriage and family life are meant to be entrusted to her tender care and intercession.

This year I wanted to mark the day with something both meaningful and celebratory for our kitchen and blog. I spent time reflecting on what kind of recipe could embody the sweetness of the occasion and the symbolism of Our Lady’s Immaculate Heart. That is when these pastries came to life.

They are light and flaky and filled with a creamy custard that feels indulgent while still simple enough to make at home. Even more special, I shaped them into hearts to honor the feast day of the Immaculate Heart of Mary. The recipe became not only a dessert but also a small prayerful offering. It reminded me that even in the little joys of everyday life, like baking, we can turn our hearts toward God.

Sharing these Immaculate Heart puff pastries feels like sharing a piece of our story. It recalls our wedding day, our devotion to Mary, and the joy we find in bringing faith to the table. My hope is that when you try them, they can become part of your own family traditions. They can be enjoyed on this feast day, on another Marian celebration, or simply as a way to make an ordinary day more beautiful.

How To Make Immaculate Heart Puff Pastries

Prepare the puff pastry: You can either buy a sheet of puff pastry or make my recipe here! Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly flour your work surface and gently roll out the puff pastry until it is even in thickness. Using a heart-shaped cookie cutter, or carefully with a knife, cut out as many hearts as you can fit. Gather any scraps, roll them out again, and continue cutting until you have used up all the dough. Place each pastry heart onto the prepared baking sheet, leaving about one inch of space between them.

Add the egg wash: In a small bowl, whisk the egg yolk with a splash of water. Using a pastry brush, lightly coat the tops of each puff pastry heart. This step gives the pastries a glossy golden finish once baked.

Bake the pastries: Slide the baking sheet into the oven and bake for 15 to 20 minutes, or until the hearts have puffed up and turned a deep golden brown. Watch closely toward the end to avoid over-browning. Once done, transfer them to a wire rack and allow them to cool completely before slicing.

Start the custard base: While the pastries are baking, make the custard filling. In a medium saucepan off the heat, add the egg yolk and sugar. With a spatula or whisk, mix them together until the mixture becomes pale and creamy. This step ensures the sugar dissolves into the egg yolk and prevents lumps.

Add the liquids and starch: Slowly pour in the milk while stirring with your spatula, blending it into the egg mixture until smooth. Sprinkle in the cornstarch and add the vanilla extract. Stir until there are no clumps of starch remaining. The custard base should be silky and uniform.

Cook the custard: Place the saucepan over medium heat and begin stirring constantly with a spatula or whisk. As the mixture warms, it will start to thicken. Be patient and do not stop stirring, as this prevents lumps and burning. If you notice the egg beginning to curdle or clump, immediately remove the pan from the heat and stir vigorously to smooth it out. Continue cooking until the custard coats the back of a spoon and holds its shape. Remove from the heat and let it cool completely.

Whip the cream: In a chilled mixing bowl, pour in the heavy cream. Using a hand mixer or a whisk, beat until soft peaks form. The cream should be airy and hold its shape but not become stiff or grainy.

Make the cream filling: Once the custard has cooled, gently fold the whipped cream into it using a spatula. Do this slowly to keep the mixture light and fluffy. The result should be a smooth cream filling with a delicate texture.

Assemble the pastries: Carefully slice each pastry heart in half horizontally with a serrated knife. Spoon or pipe a generous layer of the cream filling onto the bottom half. Add a few slices of fresh strawberries on top of the cream, then place the other pastry half gently on top.

Finish and serve: Right before serving, dust the tops with powdered sugar. For a Marian touch, you can arrange the strawberry slices in the shape of a heart on the very top pastry. Serve immediately and enjoy while the pastries are light and crisp

Traditional Latin Mass Reading - August 22

LESSON

Eccli. 24:23-31 [Sirach]

As the vine I have brought forth a pleasant odour: and my flowers are the fruit of honour and riches. I am the mother of fair love, and of fear, and of knowledge, and of holy hope. In me is all grace of the way and of the truth, in me is all hope of life and of virtue. Come over to me, all ye that desire me, and be filled with my fruits. For my spirit is sweet above honey, and my inheritance above honey and the honeycomb. My memory is unto everlasting generations. They that eat me, shall yet hunger: and they that drink me, shall yet thirst. He that hearkeneth to me, shall not be confounded: and they that work by me, shall not sin. They that explain me shall have life everlasting.

GOSPEL

John 19:25-27

At that time, there stood by the cross of Jesus, his mother and his mother's sister, Mary of Cleophas, and Mary Magdalen. When Jesus therefore had seen his mother and the disciple standing whom he loved, he saith to his mother: "Woman, behold thy son." After that, he saith to the disciple: "Behold thy mother." And from that hour, the disciple took her to his own.