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Strawberry Pie

This document provides a recipe for a strawberry pie with several components: 1) The pie features three main elements - a crust made from butter, sugar, almonds and flour, an almond cream filling made from butter, sugar, almonds and egg, and a pastry cream made from milk, cream, eggs, sugar and starches. 2) The crust is baked blind before being filled. The almond cream is piped into the baked shell and baked further. 3) Fresh strawberries are arranged on top of the pastry cream filled shell and more strawberries are used to garnish the finished pie.

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Petre
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396 views

Strawberry Pie

This document provides a recipe for a strawberry pie with several components: 1) The pie features three main elements - a crust made from butter, sugar, almonds and flour, an almond cream filling made from butter, sugar, almonds and egg, and a pastry cream made from milk, cream, eggs, sugar and starches. 2) The crust is baked blind before being filled. The almond cream is piped into the baked shell and baked further. 3) Fresh strawberries are arranged on top of the pastry cream filled shell and more strawberries are used to garnish the finished pie.

Uploaded by

Petre
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Strawberry Pie

  600 g Strawberries*

Almond Cream
  75 g Butter, softened

  75 g Powdered sugar

  75 g Almond powder

  3 g Corn starch

  3 g Vanilla

  50 g Egg (1)

Crust
  150 g Butter, room temp

  90 g Powdered sugar

  30 g Almond meal

  2 g Salt

  5 g Vanilla

  50 g Egg (1)

  250 g All-purpose flour


Egg Wash
  20 g Egg yolk (1)

  10 g Heavy cream

Pastry Cream
  220 g Milk

  60 g Heavy cream

  5 g Vanilla

  50 g Sugar

  12 g Flour

  12 g Corn starch

  40 g Egg yolks (2)

  15 g Cocoa butter (Optional)

  3 g Gelatin sheet

  20 g Butter

  30 g Mascarpone

1 *Use mara des bois, or ciflorette strawberries, or similar varieties. This recipe is suitable
for raspberries as well. To clean strawberries, soak them in cold water for 30 seconds;
drain on paper towels.
Almond Cream
2 Cream softened butter with sugar, almond meal, vanilla, and starch. Add the egg, and
blend. Transfer almond cream in a pastry bag – use at room temperature.

Crust

3 Yields a 8''https://bruno.b-cdn.net/21cm greased tart ring. Cream butter with salt, sugar,
almond meal, and vanilla. Add the egg and flour; mix until just combined. Wrap up and
chill to harden. Split dough in half, soften up onto your floured countertop, and roll out
into a 0.12''/3mm thick disk. Use pastry ring to cut it out; chill. Save scraps and roll out
the other half of the pastry and cut into strips that match the height of the pastry ring;
chill for 20 min. Cover the edges of the pastry ring with pastry strips. Trim off excess
dough if needed, and lightly prick dough with a fork. Place tart shell in the refrigerator for
up to 3 days; uncovered.

Baking
4 Preheat oven* to 350ºF/180ºC. Blind bake tart shell for 20 minutes. Remove pie weights
and bake for an additional 10 minute. Egg wash (yolk & cream mixed up) the pre-baked
tart shell and bake again for 10 minutes more. Pipe out almond cream (6 ounces/180g)
– bake for 20 minutes, and cool. *Shorten baking time if using a convection oven.

Pastry Cream
5 Soak gelatin in cold water to soften; drain. Bring to a boil milk, heavy cream, and vanilla
– cover and let infuse for 20 min. Meanwhile, mix egg yolks along with sugar and
starches. Temper yolk mixture with a third of the hot milk, and pour mixture back into
the saucepan. Bring to boil, and cook for 2 min, whisking constantly. Then whisk in
cocoa butter. Remove from the heat, take vanilla bean out (rinse and dry out / use to
enhance sugar and as a decoration for desserts). Throw in gelatin, butter, and
mascarpone; blend thoroughly. Transfer custard onto a frozen tray lined with plastic
wrap, and chill completely. Vanilla pastry cream can be refrigerated for up to 3 days.
Smooth out custard with a whisk prior using.

Montage

6 Pipe out vanilla pastry cream. Arrange strawberries harmoniously. Garnish with more
strawberries glazed with apricot jam, or neutral glaze if desired. The finished strawberry
pie can be kept 48 hours in the refrigerator. Enjoy!

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