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

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

Flour

20gr

Vanilla Pod

1/2

Fresh Rasberries

Powdered Sugar

Directions

Make the sweet dough by mixing all the elements and keep it in a cool place.
Lay out the dough to a 2 mm thickness, prick it with a fork and bake it.
Let it rest for 1 hour in the fridge or 15 minutes in the freezer.
Place a piece of baking paper on the dough and put a base of dried beans to prevent it from rising.
Heat the oven to 160°C and cook until the pastry is golden brown.
Make the pastry cream, then whisk in the butter off the heat. Remove and let cool.
Take the cream out of the fridge and whip to smooth it.
Once the pastry is cold, remove it from the pan and place it on a dish to serve.
Fill the bottom of the cake with cream to about 1 cm and arrange the raspberries one by one.
Sprinkle with powdered sugar before serving.

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