INGREDIENTS
For the sablée breton crust in a heart-shaped mold of approximately 20 cm in diameter:- 2 small egg yolks (about 25 g of yolks in total)
- 65 g white granulated sugar
- 75 g softened butter
- 130 g gluten-free pastry flour
- 6 g baking powder
- 1 pinch of salt
For the diplomatic cream:
- 500 ml whole fresh milk
- Zest of 1 organic lemon
- 35 g cornstarch
- 140 g white granulated sugar
- 6 egg yolks
- 1 pinch of salt
- 200 ml fresh liquid cream
For the strawberry sauce:
- 200 g strawberries
- 1 tablespoon powdered sugar
- 2 tablespoons lemon juice
This recipe was prepared and brought to you by the talented chef @kooki_lovescooking
A bakery near me
Post a Comment