Sunday, March 24, 2013

Pastry Cream Filled Strawberries

I'm reposting this recipe and making it original by using my own Pastry Cream filling.

Pastry Cream Filled Strawberries:

Fresh Strawberries, washed, hulled and dried with paper towels.
Cut an X in the top of each berry
Dry them again
Refrigerate them

This is one of my Best of the Best recipes.

Pastry Cream:
Equal parts of Vanilla Ice Cream (softened) and Heavy Cream
I start with a pint of each (2 C)
Whip the Ice Cream and Heavy Cream in a Stand Mixer with a whisk attachment.
1 TBS Vanilla Extract
1 TBS Almond Extract
1 1/2 boxes of French Vanilla Pudding Mix ( the small boxes)
Continue to whisk well until everything is incorporated.

Place the Pastry Cream in a Pastry Bag and pipe some of the cream into each Strawberry
Refrigerate them before serving.

Peace in the Kitchen!

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