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Strawberry Pie
Serves : 6 people / Preparation Time : 1 hour / Cooking Time : 30 minutes
La Cornue® elements used:

Château : Burners or induction module and electric oven

Cornufé : Burners or induction module and electric oven
Ingredients
For the Sweet Dough:
Kneaded Butter
125g
Powdered Sugar
120g
Egg
1
Flour T 55
250g
Almond Powder
30g
Fleur de Sel
1 pinch
For the Pastry Cream:
Milk
25cl
Sugar
30gr
Soft Butter
20gr
Egg Yolks
3
Flour
20gr
Vanilla Pod
1/2
Fresh Rasberries
Powdered Sugar
Directions
  1. Make the sweet dough by mixing all the elements and keep it in a cool place.
  2. Lay out the dough to a 2 mm thickness, prick it with a fork and bake it.
  3. Let it rest for 1 hour in the fridge or 15 minutes in the freezer.
  4. Place a piece of baking paper on the dough and put a base of dried beans to prevent it from rising.
  5. Heat the oven to 160°C and cook until the pastry is golden brown.
  6. Make the pastry cream, then whisk in the butter off the heat. Remove and let cool.
  7. Take the cream out of the fridge and whip to smooth it.
  8. Once the pastry is cold, remove it from the pan and place it on a dish to serve.
  9. Fill the bottom of the cake with cream to about 1 cm and arrange the raspberries one by one.
  10. Sprinkle with powdered sugar before serving.
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