INGREDIENTS
- Breton dough:
- – Sugar 140 g.
- – Bicarbonate 5 g.
- – Superb salt 4 g.
- – Egg yolk 60 g.
- – Flour 0000 200 g.
- – Baking powder 10 g.
- – Manteca ointment 150 g.
- Custard cream:
- – Milk 500 cc.
- – Sugar 125 g.
- – Yolks 6 items.
- – Cornstarch 40 g.
- – Vanilla essence.
- – Cream 100 cc at ¾ beat.
- – Small strawberries c/n.
We depart you the step-by-step of this scrumptious dessert in a cup of pastry cream and strawberries with Breton dough
PROCEDURE:
For the mass:
1. With a hand mixer, beat the creamed butter with the sugar and the yolks.
2. Sift the flour, salt, baking powder, baking soda and add to the batter. When it has been built-in, take away the dough from the mixer.
3. On a floured work floor, place the dough and stretch it and chill.
4. Place it in a 23 cm diameter fluted lunch field.
5. Bake at 175°C for 18 minutes.
Custard cream:
1. For the pastry cream, warmth the milk with half the sugar.
2. Then, we combine the remainder of the sugar with the starch and the egg yolks.
3. Add the milk and return to the warmth till it thickens.
4. Prepare dinner for 1 minute and switch to a bowl.
5. We cowl with movie in touch so {that a} movie doesn’t type and let it cool.
6. We fragrance with vanilla essence and add 100 of whipped cream to ¾ (like a diplomata).
7. To assemble, homogenize the pastry maker, cowl the cake base and enhance with strawberries.
