Hello subscribers.
Today I made a classic French style strawberry tart.
The usual strawberry tart is a combination of almond cream and custard cream (or Crème Diplomat).
I mixed a little custard cream with almond cream and made some changes.
(The mixture of almond cream and custard cream is called 'Crème Frangipan'!
It's a bit less heavy and softer than almond cream. I like this one better. )
The combination of strawberry and custard cream can't be tasteless.
I will tell you about each process as much as possible. 😊
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▶ Recipe (tart mold (height 2cm, diameter 20cm))
* Preheat oven before baking. For small ovens, opening and closing the door once will greatly reduce the temperature inside the oven, so preheat it to a temperature much higher than the actual baking temperature.
[Custard Cream (Crème Patissiere)]
-203g milk, 51g yolk, 63g sugar, 18g corn starch, 15g butter, 3cm vanilla bean
1) Add sugar to the yolk and mix well with a whisk.
2) Add sifted corn starch and mix well without lumps.
3) Put the vanilla bean and vanilla bean shells scraped with milk and seeds in a saucepan and warm until the edges boil.
* Just add a little sugar for the yolk to the milk to prevent the film from forming on the surface of the milk.
4) Add the warmed milk little by little to the yolk side and combine them completely.
5) Transfer all 4) back to the pan and heat over high heat. Keep stirring to prevent the bottom from sticking with a whisk.
6) At some point the liquid will thicken and start to clump. Keep stirring by stirring well. If a big bubble bursts on the floor, get off the fire and add butter.
7) Place the wrap on a wide stainless tray and pour 6). Make sure that the air wraps close to the lap. Cool it down.
8) If it cools down completely, filter it out once before use.
* Custard cream easily go bad as eggs are the main ingredient. Refrigerate and consume within 1-2 days in summer and 2-3 days in winter.
[Tart Sheet (Pâte Sucrée)]
-105 g cake flour, 42 g sugar, 50 g butter, 1 g salt, 21 g eggs
1) Lightly loosen butter at room temperature.
2) Add sugar and salt to butter and whip until medium lightly light.
3) Divide the eggs at room temperature several times and whip. The egg is so small that it won't separate and mix well.
4) Sift the flour and mix with a spatula to form a loaf.
5) Roll out the dough to 3mm thickness using a rolling pin. Lay the plastic wrap to prevent it from sticking and roll it out.
6) Wait a while in the refrigerator or freezer until it is firm.
7) Take out the hardened dough, make it soft enough to fit into the tart mold, and then insert it into the mold.
8) Make a lot of holes with a fork, etc., and then rest in the refrigerator to make it firm.
[Crème Frangipane (Frangipane Cream)]
-50g butter, 50g sugar, 50g egg, 50g almond powder, 80g custard cream
1) Lightly loosen butter at room temperature.
2) Add sugar to butter and whip until medium lightly lighter.
3) Whisk the eggs at room temperature in small portions.
4) Sift almond flour and mix with a spatula. This is almond cream.
(* Refrigerate almond cream for 30 minutes if you have time.)
5) Mix almond cream with 80g of custard cream. This is the Crème Frangipane.
6) Fill the tart flat with the Crème Frangipane.
7) Bake 45-50 minutes at 170 degrees Celsius. (Unox Convection Oven)
* For ovens that are not convection ovens, raise the oven to 10 degrees above the baking temperature.
8) Let it cool down completely so that it is not warm at all.
[Crème Diplomat (Diplomat Cream)]
-Heavy Cream 50g, Custard Cream 180g
1) Sift 180g of the custard cream you made beforehand.
2) Whip cold heavy cream until hard
* If the cream is too soft, the finished cream is thin
3) Mix the heavy cream and custard cream with a spatula to make a crème diplomat.
4) Place Diplomat Cream on the tart.
5) Decorate the strawberries tightly.
(* I finished it by whipping 70g of heavy cream + 7g of sugar)
* instagram: https: // jadore________
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