The varieties of strawberries in late summer, are probably my favorite. Between the charlotte, mara des bois or wild strawberry round of Belgium, I enjoy to find this fruit until the end of September on the stalls of the market. And as I don’t cook often, yes I am a purist who prefers to eat it raw or cooked, and I love the pies, I say, a small strawberry pie we would not hurt !!!
And as I was in the mood for something fresh, and that I’m a fan of the peppermint, as I had already tested it in a smoothie with strawberry, I decided to incorporate it into a cream diplomat. I have also prepared this delicious cream for the birthday cake of the Gentleman, the recipe for which will be very soon !
Mister devoured the pie (well I helped a little anyway), well, yes, it is still best the same day, so don’t hesitate to share it !
Strawberry pie and peppermint
Ingredients (for a pie, rectangular, 8-10 units)
- 250 g of strawberries (here in charlotte)
- 1 small bunch of peppermint
For the cream diplomat
- 25 cl of milk
- 2 egg yolks
- 15 g of flour
- 15 g of cornflour
- 45 g of sugar
- 25 cl of liquid cream
- 20 g of icing sugar
- 2 sheets of gelatin
For the sweet dough
- 250 g of wheat flour semi-complete
- 125 g of butter
- 75 g cane sugar
- 1 egg
- 1 pinch of salt
To prepare your sweet dough, work the butter and sugar by hand so that the butter becomes ” ointment “. Then add the whole egg, and work again the mixture. Add the flour and salt at once and stir until a nice smooth paste.
Form a ball and refrigerate 1 hour.
During this time, make the pastry cream, for this put to soften the gelatin in cold water. Beat the egg yolks with the sugar so that the mixture whitens. Then add the flour and the cornflour to the mixture. Boil the milk, when boiling pour on to the egg yolk mixture, whisking. Replace the mixture back into the saucepan and, over high heat, whisk constantly until the mixture thickens. Add the gelatin leaves, drained and mix. Pour the pastry cream into a bowl, shoot to contact and book cool.
Preheat the oven to 180°.
Roll out the dough on 3-4 mm thick, forming a rectangle. Arrange on a baking sheet covered with baking paper. Pierce the dough with a fork so that the dough does not deform at the baking.
Bake 15-18 minutes and let cool.
Finish the cream diplomat in amount the cream whipped stiff and then stir in the sugar, continuing to whisk. Fold in the whipped cream gently with a spatula to the pastry cream, well-chilled. Add the chopped mint and refrigerate.
Divide the cream over the dough and then add the strawberries, cut into slices. Garnish with a little mint.