INGREDIENTS
- Breton dough:
- – Sugar 140 g.
- – Bicarbonate 5 g.
- – Fantastic salt 4 g.
- – Egg yolk 60 g.
- – Flour 0000 200 g.
- – Baking powder 10 g.
- – Pomade butter 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.
Concepts for an excellent snack: STRAWBERRY CAKE AND PASTRY CREAM
PROCEDURE:
For the mass:
1. With a hand mixer, beat the creamed butter with the sugar, the yolks and blend.
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 micro-perforated ring 23 cm in diameter.
5. Bake at 175 °C for 18 minutes.
For the pastry cream:
1. For the pastry cream, warmth the milk with half the sugar. Then we combine
the remainder of the sugar with the starch and the egg yolks.
2. Add the milk and return to the warmth till it thickens. Cook dinner for 1 minute and switch to a bowl.
3. We cowl with movie involved so {that a} movie doesn’t kind and let it cool.
4. We fragrance with vanilla essence and add 100 of whipped cream to ¾, like a diplomata.
To assemble: Homogenize the pastry case, cowl the cake base and enhance with strawberries.
