
Strawberry and Cream Pie
Baking and Desserts | European cuisine
⏳ Time
6 hours
🥕 Ingredients
6
🍽️ Servings
10
Description
This pie, a la mille-feuille, can be made with any seasonal berries by adjusting the number of layers or fillings. Strawberries and raspberries are a great option for this recipe. If you find that you cannot whip the cream, add a little lemon juice or a bit more powdered sugar; you can also add cornstarch, but remember: the higher the fat content of the cream, the easier it will be to whip.
Ingredients
- Puff Pastry - 2 lbs
- Strawberry - 2 lbs
- Powdered Sugar - 7.1 oz
- Cream - 14.1 oz
- Corn Starch - 3 tablespoons
- Sugar - 5.3 oz
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Wash the strawberries.
Step 3
Remove the stems.
Step 4
Cut the strawberries into small pieces and place them in a pot.
Step 5
Add sugar.
Step 6
Cook the strawberries with sugar over low heat until partially cooked.
Step 7
Dissolve the cornstarch in half a cup of strawberry syrup.
Step 8
Stir to avoid lumps.
Step 9
Pour the syrup with cornstarch into the strawberries.
Step 10
Cook until thickened.
Step 11
Roll out the pastry onto a baking sheet (on parchment paper or a mat) and bake until golden brown (about 30 minutes) at a temperature of 356°F.
Step 12
Cool the browned pastry layer and cut the top layer into a square shape.
Step 13
Mix the cream with powdered sugar.
Step 14
Whip with a whisk or mixer.
Step 15
Next, spread the cream inside the pastry layer (after removing the cut lid).
Step 16
Distribute evenly.
Step 17
Place in the refrigerator for 2–3 hours to set.
Step 18
Meanwhile, the strawberry filling will cool.
Step 19
Then, spread the filling over the cream.
Step 20
Cover with the lid.
Step 21
Sprinkle with powdered sugar for decoration.
Step 22
Let it sit in the refrigerator for a while to allow the pie to soak.
Step 23
Slice.
Step 24
Serve in portions with tea or coffee.
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