1 recipe for flaky pastry dough (see recipe below)
50 g of confectioner's sugar
200 g of pureed strawberries
1 tablespoon of liqueur
1 1/2 cups of whipped cream
1 cup of heavy cream, lightly beaten
400 g of strawberries
1 tablespoon of Kirsch or brandy
Cream pâtissière
3 egg yolks
3/4 cup of confectioner's sugar
1/3 cup of all-purpose flour, sifted
1 1/2 cups of milk
1 tablespoon of butter
1 teaspoon of vanilla
1 recipe for flaky pastry dough (see recipe below)
50 g of confectioner's sugar
200 g of pureed strawberries
1 tablespoon of liqueur
1 1/2 cups of whipped cream
1 cup of heavy cream, lightly beaten
400 g of strawberries
1 tablespoon of Kirsch or brandy
Cream pâtissière
3 egg yolks
3/4 cup of confectioner's sugar
1/3 cup of all-purpose flour, sifted
1 1/2 cups of milk
1 tablespoon of butter
1 teaspoon of vanilla
Bake the flaky pastry dough and cut into 4 rectangles of 30 x 13 cm
Bake at 200°C until golden brown
Dust with confectioner's sugar and bake to caramelize
Mix the liqueur with pureed strawberries
Cover one of the baked pastry sheets (cooled) with a little whipped cream mixed with heavy cream
Top with some sliced strawberries
Soak with Kirsch or brandy
Repeat the layers of pastry, strawberry cream, and finish with a layer of pastry
Serve with strawberry sauce on the side
Serves 6 people
For the cream pâtissière: Beat the egg yolks
Add confectioner's sugar, continue beating for 3 minutes
Add flour and beat well
Heat milk to a boil, then slowly pour into egg yolks while beating
Cook over medium heat, stirring constantly, until mixture thickens
Remove from heat, add butter and vanilla
Chill in the refrigerator for 1 hour
