H ola!
strawberry season here, and any market or supermarket strawberries seem to look at us and say "híncame the tooth" so beautiful and appealing they are. This recipe looks great , so I hope that the result is optimal.
Also, due to the day it is today, take this entry to CONGRATULATE ALL MOTHERS , simply because we are worth.
A big kiss to all mothers, and I hope this recipe is a little gift for you all.
Strawberry Shortcake JULIA CHILD
TARTE aux fraises - Fresh Strawberry Tart - cold
fresh fruit tarts are easy to make, beautiful to look and taste very refreshing. Consist of a pastry tart that is baked and completely filled with pastry cream flavored with liqueur. Then placed on top of fresh fruit and bathed with a glaze of apricot or red currant.
Serves 8
MASS (sweet pastry tartlet - sugar crust shell)
For a ring or ring mold removable 25 cm in diameter
- 2 cups sifted flour
- 3 tablespoons granulated sugar
- ⅛ teaspoon of yeast
- 7 tablespoons fat: 5 cold butter and cold vegetable oil 2
- 1 bowl of mixed 3-liter capacity
- 1 egg beaten with a teaspoon of water
- ½ teaspoon vanilla extract
- wax paper or plastic wrap
- 1 roll
Place flour , sugar, butter, oil and yeast in mixing bowl. Join the fat with other ingredients quickly with fingertips until the fat has turned into little flakes. Add the egg and vanilla and quickly forms a dough ball. Place it on the surface and knead you go to the top of your hand (not palm) press dough out with a moving fast, your hand away from you about 15 cms. Reshaped into a ball and wrap in wax paper or plastic wrap and let cool for several hours to acquire a firm consistency.
Alisa mass using the roll, trying to stay around in a circle to facilitate the process when you line the pan with it.
If you use only the ring, you'll need baking paper underneath. In this case both smeared edge of the rim as the parchment paper with butter. If you choose the ring mold Removable Rub it around the edges and bottom.
E xtiende the dough on the pan, or fold the dough in half, fold again, put it in a mold and desdóblala end.
P ress dough slightly at the bottom of the mold. Then lift the ends of the dough and gently press the dough with fingers to adhere to the edges and leaving about an inch thick on the ground all around the mold. This will cause the sides of the dough a bit more thick and firm. Trim excess dough from the roller by the edges of the mold.
L ater, with your thumbs, push the dough as a few millimeters above the mold, to form a border of dough all around. Garnish with the help of the blunt side of a knife, make small indentations.
P incha the bottom of the dough with a fork at intervals of one centimeter. To avoid falling edges and the bottom of the dough to rise, put a piece of aluminum foil or parchment paper buttered on the bottom of the dough and top with a handful of beans (white beans or chickpeas). The weight of the vegetables will keep the dough stuck to the pan while baking. You can also choose to put another pan a bit smaller, or the underside of a removable metal ring, but always butter smearing the party will be in direct contact with the dough. When not baking immediately, put it in the fridge.
P heats the oven to 200 º C and bake the dough halfway up the oven for 8 or 9 minutes. Remove paper and beans, or container that you used as weight. Click the bottom of the dough with a fork, to avoid back to back up and put it in the oven for 2 to 3 minutes more. When the dough is starting to brown and shrink a bit, coming off the edges, take it out of the oven. If you think that the edges are fragile and can crack or break to take the filling, not stripping until the cake is fully done. If you think that the edges are firm, can be removed by before putting the filling and place on a rack, because air circulation while cooling will not happen.
FILLING
- 1 kilo of strawberries large, mature and good looking
- 1 grid
Take off the little tails on strawberries and wash quickly. Put them to dry on the grid.
- 1 cup jelly or red currant jelly
- ; 2 tablespoons granulated sugar
- 2 tablespoons kirsch or cognac
- Optional: a candy thermometer
- 1 basting brush
Cook jelly or jam, sugar and liqueur in small saucepan until the drops fall from the spoon are sticky (to 228 º F or 108 º C on candy thermometer). Paint the inside of the cake with a thin layer of icing and let sit for 5 minutes. This will waterproof the inside of the tart. Reserve remaining glaze for strawberries. Briefly heat it if it has hardened.
- 1 ½ cups of cold custard with 2 or 3 tablespoons of kirsch or cognac (recipe pastry cream below)
Extends a layer of approximately 1 ½ inches at the bottom of the tart.
Place strawberries over the cream. Put the largest in the center and gradually depending on size, the rest is placed side by side with the ends of the stems into the cream. Pour a tablespoon or paint over them a thin layer of icing. The cake is ready to serve, but some time before we can prepare for the protection that we have to waterproof the bottom of the dough with the glaze.
PASTRY CREAM JULIA CHILD
CRÈME Pâtissière - Custard Filling
For about 2 ½ cups
- cup granulated sugar
- 5 egg yolks
- 1 bowl of mixed 3-liter
- 1 electric mixer or whisk
Gradually incorporate
sugar and beat in egg yolks and continue beating for 2 to 3 minutes until mixture is pale yellow and form a slight bow on the surface when you drop a little of the mixture.
- 2 / 3 cup sifted flour
Stir in flour
- ; 2 cups of boiling milk
Gradually pour the milk in small spurts until you stop the mix of eggs, sugar and flour.
- 1 non-stick pan about 2 ½ liters
- 1
whisk now Pour the mixture into the pot and place over moderately high heat. Mix well with wire whisk, reaching the bottom of the pot. When you come to a boil, will leave some lumps, but then disappear when the cream gowns. As it boils, reduce heat to moderate and let it boil for 2 or 3 minutes, stirring constantly, for the flour is made. Be careful that the cream does not stick to the bottom of the pot.
- 1 tablespoon butter
Flavors:
- 1 ½ teaspoons vanilla extract Ó
- 2 teaspoons vanilla extract and 2 or 3 tablespoons of rum, kirsch, cognac, liquor orange or instant coffee. Ó
- 3 ounces of melted cooking chocolate 2 tablespoons rum or coffee and 2 teaspoons vanilla extract. Ó
- ½ cup ground almonds or macaroons powder, ¼ teaspoon almond extract and 2 teaspoons vanilla extract.
Remove from heat and add butter and whisk, then the flavor of your choice. When not using the cream immediately, clean the edges of the pot and put a few pieces of softened butter on the surface, to prevent a scab forms. The pastry cream can be stored in the refrigerator for a week or you can freeze.
Bon appétit!
MG translating to walk between the fire pots
0 comments:
Post a Comment