Strawberry pie with cream amandine

tarte aux fraises creme d'amande michalak

Strawberry pie has cream amandine

Strawberry pie with cream amandine de Michalak

A dessert which I adore and which I do not get tired to carry every time I have the opportunity and that my husband brings us strawberries. A strawberry pie how Michalak. I had already offered a strawberry tart with pastry cream ultra greedy and really easy to achieve.

The strawberry pie that I propose to you today is composed of 3 layers, a shortbread crisp, a layer of cream amandine soft and finally a layer of pastry cream to the good taste of vanilla, topped with strawberries cut into the end plate. Three different textures pleasing to the palate.

I was inspired by the strawberry pie from Michalak, but not having a cream of pistachio, I merged the 2 recipes, to find out the shortbread dough, pastry cream as well as cream amandine. I then covered the outline of the pie pistachios, coarsely chopped.

tarte aux fraises michalak a la creme amandine

strawberry pie from Michalak

Shortbread recipe here

Pastry cream here

Mix with rubber spatula the almond powder, sugar, egg and butter.

Pour in the cream and mix together (work the dough the least possible in order that the almond cream does not swell during cooking).

Film and book 1 hour in a cool place.

Prepare the pastry cream as indicated on the link above. Film and placing in a cool place for 1 hour or prepare the day before to save time.

Preheat the oven to 170 C, roll out the shortbread dough between two sheet of parchment paper (it is simpler). Carefully lay the cookie dough on the mold pin. Even out the edges using a rolling pin. Prick the bottom and edges of the shortbread. Drop the aluminum foil hard the bottom of pie and place dried vegetables.

Bake for 10 minutes. Remove the shortbread from the oven (remove the aluminum foil and dried vegetables).

Pour the almond paste on the bottom of pie. Return to cook for about 20-25 minutes, but depends on the heat of the oven. (It is necessary to obtain a gold surface and dough well cooked and continue cooking if necessary).

Allow to completely cool the pie before you spread the pastry cream after it is whipped to make it smooth.

Cut the strawberries in half and arrange on the pastry cream.

Brush the contour of tart strawberry jam. Cover the edges of pistachio, coarsely minced.

Brush with melted jelly to the brilliant and sprinkle if desired with pistachios coarsely chopped.

Enjoy !

tarte aux fraises a la creme amandine de michalak

5.0 from 9 reviews

Strawberry pie has cream amandine

Author:

Recipe Type: strawberry Pie

Cuisine: French

Time Prep:

Cooking time:

Total time:

Serve: 4

  • Shortbread
  • Pastry cream
  • Punnet of strawberries, rinsed, hulled and cut in two
  • Almond cream :
  • 50 g of almond powder
  • 50 g of sugar
  • 50 g of butter half-salt, half melted
  • 25 g of liquid cream
  • 1 egg
  1. Mix with rubber spatula the egg, the almond powder, sugar and butter slightly melted.
  2. Pour in the cream and mix together (work the dough the least possible in order that the almond cream does not swell during cooking).
  3. Film and book 1 hour in a cool place.
  4. Prepare the pastry cream as indicated on the link above. Film and placing in a cool place for 1 hour or prepare the day before to save time.
  5. Preheat the oven to 170 C, roll out the shortbread dough between two sheet of parchment paper (it is simpler). Carefully lay the cookie dough on the mold pin. Even out the edges using a rolling pin. Prick the bottom and edges of the shortbread. Drop the aluminum foil hard the bottom of pie and place dried vegetables.
  6. Bake for 10 minutes. Remove the shortbread from the oven (remove the aluminum foil and dried vegetables).
  7. Pour the almond paste on the bottom of pie. Return to cook for about 20-25 minutes, but depends on the heat of the oven. (It is necessary to obtain a gold surface and dough well cooked and continue cooking if necessary).
  8. Allow to completely cool the pie before you spread the pastry cream after it is whipped to make it smooth.
  9. Cut the strawberries in half and arrange on the pastry cream.
  10. Brush the contour of tart strawberry jam. Cover the edges of pistachio, coarsely minced.
  11. Brush with melted jelly to the brilliant and sprinkle if desired with pistachios coarsely chopped.

3.3.3077

pie-sucree, pastry, creme-patissiere, cake-algerian, france, cakes, frangipane

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