INGREDIENTS
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
INSTRUCTIONS
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.
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.