It’s the dessert for nice weather by excellence, the mini-fraisier or strawberry shortcake , ultra fresh and savory ! Play the minimalist card with glass verrines, for a presentation worthy of a gourmet restaurant.
Recipes and photos taken from La petite Crèmerie Collection Fait Maison by Eva Harlé published by Hachette Cuisine
For 4 persons
Preparation: 15 min
Cooking: 15 min
Equipment : 4 glass verrines
Step 1 :
Prepare the crème pâtissière custard (recipe p. 56). Let it cool down.
Step 2 :
Preheat the over to
Step 3 :
Wash, remove the stems and cut the strawberries in half. Cut the other half of the strawberries in small cubes.
Step 4 :
Place a circle of flaky pastry dough at the bottom of each verrine. Place a row of cut strawberries cut in half around the edge of verrine. Cover up with crème pâtissière custard and add a few cubes of strawberries then the second circle of flaky pastry dough.
A little tip ? Decorate the mini-fraisiers with pink almond paste.
Photographer : Eric Fénot ; Stylist : Delphine Brunet