Serves 4
Ingredients:
6 egg yolks
1 vanilla pod
500 g. fresh strawberries
300 g. puff pastry
120 g. sugar
40 g. corn flour
25 g. icing sugar
50 cl. milk
20 cl. cold whipping cream
Preparation:
Heat the oven to 210°C.
Roll out the puff pastry into a rectangle 2mm thick.
Place on a sheet of greaseproof paper on a baking tray, cover with a wire grill and bake for 15 minutes.
Remove the wire grill, sprinkle with icing sugar and return to oven the time it takes to caramelize.
Bring the milk to boil in a pan with the split vanilla pod.
Mix the sugar and corn flour then add egg yolks one by one.
Add a little of the boiling milk, stirring all the time, then pour back into the pan.
Bring to the boil while stirring continuously with a whisk.
Pour into a bowl and allow to cool completely.
Lay a sheet of cling film on the surface to avoid skin formation.
Whip the cream into peaks and add to the mixture when cooled.
Wash, remove stalks and cut strawberries into quarters.
Cut the pastry into 3 strips lengthwise.
Garnish the first two strips generously with the cream and then strawberries.
Place one on top of the other and cover with the third strip.
Sprinkle with icing sugar and cut into portions with a serrated knife.
