Directions

Bouchée or Puff Pastry Vessel: 

1. Lightly flour your countertop and put puff pastry squares on top. Cut all of the pastry squares with the 4-inch heart-shaped cookie cutter. Arrange 12 of the heart cutouts onto sheet pans (6 to a pan).
2. Using the 3-inch heart cookie cutter, cut the centers of the leftover hearts that are on the table. Remove the small heart centers to make a heart-shaped frame. Set the small hearts on a separate sheet pan lined with parchment. 
3. Brush the tops of the hearts on the sheet pans with egg wash, avoiding the sides. Gently place the heart-shaped frames on top of each egg-washed heart on the sheet pan. Dock or poke the bottom centers of the hearts with a fork. With the leftover small heart pieces, brush with egg wash. Place all three puff pastry sheet pans in the refrigerator or freezer to cool for at least 15-20 minutes.  
4. When ready to bake the puff pastry, preheat the oven to 400 degrees F (204 degrees C). Bake for 20-25 minutes or until the puff pastry has risen and is golden brown. Allow to cool and poke the centers of the baked puff pastries to create a cavity for the filling. Set aside. 

 Mushroom Duxelles: 

1. In a pan on medium heat, melt olive oil and butter. Add garlic and quickly sauté to a light golden color (avoid burning). Add onions, reduce heat to low and sauté until translucent, slightly golden and caramelized. 
2. Add mushrooms, salt and pepper and continue to cook until tender. 
3. Add heavy cream and sherry/madeira (optional) and cook for 2 more minutes until liquid has reduced.   
4. Turn off the heat and allow the mixture to cool. 
5. Add Treasure Cave blue cheese to the mushroom mixture and lightly toss until combined. 
6. Fill each heart cavity with the Treasure Cave blue cheese mushroom duxelles filling. 
7. Top with a small dollop of creme fraiche or sour cream, a small sprig of fresh parsley and the small heart puff. Serve and enjoy! 

Other Things You'll Need: 

1. 2 sheet pans lined with parchment paper or silicone mats 
2. 4-inch and 3-inch heart-shaped cookie cutter 
3. Small silicone or rubber pastry brush