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Strawberry Shortcake

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For the Breton shortbread

  • 3 egg yolks
  • 130 g sugar
  • 150 g soft butter
  • 200 g flour
  • 1 pinch of salt
  • 1 sachet of baking powder

For the pastry cream

  • 75 g egg yolk
  • 50 g sugar
  • 315 ml milk
  • 1 vanilla pod
  • 30 g cornstarch
  • 30 g butter
  • 1 punnet of strawberries


For the Breton shortbread

  • In the bowl of your food proccessor, whisk the yolks and sugar until the mixture whitens.
  • Then add the soft butter.
  • Stir in the flour, salt, and bakiing powder. Form a ball with the dough and place it in the fridge for 2 hours.
  • Preheat your oven to 180 °.
  • Butter your pastry ring (here I used a circle of 20 cm in diameter).
  • Roll out the dough to +/- 5 mm thick.
  • Cut your dough with your pastry ring and place it on a baking sheet fitted with baking paper  (always with the circle around the dough so that it does not spread out during cooking)
  • Bake for 25 minutes.
See also  Supreme Pizza Pasta Salad

For the pastry cream

  • In a saucepan pour the milk, seeds and vanilla pod and boil.
  • Whip the yolks with the sugar and cornstarch.
  • Pour 1/5 of the boiling milk over your egg-sugar mixture while whisking.
  • Return the preparation to your saucepan and leave on the heat, stirring constantly, until the cream thickens.
  • Off the heat, addd the butter and mix until the cream is smooth.
  • Film on contact and let cool.

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