Today, I offer a strawberry pie with cooked egg yolks. The first strawberries arrive at the stalls, and if you are not a fan of chocolate desserts, this pie is perfect for your Easter menu for any other holiday date.
After my daughter’s meal, I often cooked egg yolks. So, in order not to throw them away, I use them to prepare the shortbread dough. I’ve used it to prepare cookies that have proven to be very delicious. So, I also want to try preparing the pie background. The idea of Breton shortbread is a bit.
I’m really happy with the results. The dough is cut well, keeping it in good shape and very crisp. In short, I will experience it again and again.
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Ingredients (for 24 cm pie; 8 people):
Short fruit pastry with cooked egg yolks:
- 100g soft butter
- 3 cooked egg yolks
- 100 g de sucre
- 50 g thick cream
- 1 teaspoon vanilla extract
- 180g flour
- 1 teaspoon baking powder
cream:
- 300 g whole milk
- 150 g de sucre
- 1 vanilla bean pod
- 3 raw egg yolk
- 40g corn starch (corn starch)
- 150g butter (50+100)
- 30% mg of 100 g of cold liquid cream
also:
- 400g strawberries
- 100g blueberries (optional)
- Some fresh mint leaves (optional)
instruct:
- Prepare the dough. In a bowl, mix soft butter with egg yolk and spoon.
- Add sugar, fresh cream, vanilla and mix until uniform.
- Mix the flour and baking powder separately. Gradually add to the first preparation and mix until a uniform, soft but non-stick dough is obtained.
- Make a ball. Film and position in the refrigerator for 30 minutes.
- During this period, Prepare pastry cream. Pour the milk and half of the sugar into the pan.
- Separate the vanilla pods for 2 minutes and scrape the inside. Add the seeds and split the pods into the milk. boil.
- Meanwhile, whisk the egg yolks with the remaining sugar. Add corn starch and stir some to blend.
- After removing the split vanilla pods, pour hot milk over the egg yolks. Mix until uniform and return everything to the pan. Cook over low heat until the cream thickens, constantly mixing.
- Remove from heat and cut 50 grams of butter into pieces. Take a shot on contact and cool completely at room temperature.
- acid. Preheat the oven to 180°C, static.
- Place the dough on parchment paper and spread it to form a circle about 24 cm in diameter. Place around a 24cm pie circle with plump butter.
- Bake and cook for 20 minutes, or until the cookies are slightly golden. Cool completely, then remove the circle.
- Finish. Secure the cold liquid cream in the firm cream.
- Mix the remaining soft butter a little by little by little by little by little, then gradually add the pastry cream, mixing a little by little between each addition. Continue mixing until a flexible and uniform frost is obtained.
- Use Maryse to blend whipped cream into pastry cream.
- Place the cream in the pastry bag and my socket is 22mm. Keep it in the refrigerator for 15 minutes and it’s time to prepare the fruit.
- Prepare fruit. After showing them, cut the strawberries into 2.
- Riding pie. Place the cooled pie bottom on the service pallet. Garpet with cream and fruit.
- Decorate with some mint leaves.
- Leave for at least 1 hour before serving.
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