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STRAWBERRY PASTRY
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Elly Gonçalves
@ozinhandocomaelly- Ingredients
- Recipe
- Condensed milk1 can(s)
- Corn starch2 tablespoon
- Vanilla essence1 teaspoon
- Milk500 ml
- Sifted Egg Yolks3 unit(s)
- Fresh cream500 ml
- Icing sugar1 cup
- Strawberries1 kg
- Small sighs150 g
- Reserve some whole ones to use in the decoration and chop the rest of the strawberries and place them in a sieve, with a bowl underneath to contain the liquid that will be released, cover and reserve in the fridge until time to assemble.
- In a medium pan, with the fire off, add the milk, corn starch, condensed milk and mix well. Sift the yolks and mix well with the other ingredients in the pan.
- Turn on medium heat and cook until boiling, stirring constantly with a wire whisk. Let it boil for approximately 30 seconds, stirring constantly (you will notice that it will start to have a porridge consistency) and turn off the heat. Add the vanilla and mix for a few more seconds. Transfer the cream to a bowl and cover with plastic wrap, touching the entire surface of the cream. Let it cool down a bit and put it in the fridge to cool completely.
- In an electric mixer, combine the icing sugar and cream, starting on low speed and gradually increasing to high speed. Beat until stiff peaks form. To check if it's in the right spot, hold the beater up. If the spike holds its shape and doesn't fall off, it's tight. Don't beat too long after this point, or your whipped cream may start to turn to butter.
- Inside a bowl / bowl or refractory, layer the cream. Then a layer of the chopped strawberries (drain them well first). Reserve a few whole sighs for decoration. Break the rest into large pieces and spread half the amount over the strawberries. On top of the meringue make a layer with half of the whipped cream. Repeat all layers, finishing with the whipped cream layer and decorate as you wish.
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