Ingredients
pieces
- 1 roll puff pastry
- 400 ml milk
- 150 gram sugar
- 1 vanilla pod
- 3 egg yolks
- 100 gram sugar
- 50 gram cornstarch
- 300 gram whipping cream
- 250 gram fresh strawberries
- mint (fresh - optional)
Equipment
- Quiche or tart pan 24 cm / 10 inch
- Pie weights
- Baking paper
- Cling film
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
- Carefully place the puff pastry over the quiche tin or round cake tin, press down until the bottom and sides are fully covered.
- Place a sheet of baking paper on top of the puff pastry and spread the blind baking filling on top. Bake for 15-20 minutes until the base is crisp and dry.
- Then make the crème suisse filling, which is pastry cream mixed with whipped cream.
- Put the milk, 150 grams of sugar and the pulp of the vanilla pod in a saucepan and bring to the boil.
- Meanwhile, in another bowl, whisk together the egg yolks, 100 grams of sugar and cornstarch.
- Add a little of the warm milk mixture, stirring well to 'make familiar' (as they say) and to ensure that the egg does not set in the heat, but mixes.
- Pour a little at a time into the pan with the rest of the milk and cook gently for 1-2 minutes, stirring well, until it thickens.
- Pour into a bowl, cover with cling film and chill in the fridge.
- Whip the whipping cream until you get stiff peaks and carefully fold into the cooled cream.
- Spread this over the pastry base of the cake.
- Prepare the strawberries (remove the crowns, halve or slice) and arrange on the cake. Decorate with a few sprigs of mint if you like. Enjoy!
Nutrition information per portion
Calories: 623kcal | Carbohydrates: 93g | Proteins: 6g | Fats: 25g | Saturated fats: 14g
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