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Chantilly cream tart and strawberry sauce, a bakery near me

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

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