Free Bubble-skirt Pattern

Strawberry Tart Profiteroles

Here is a recipe with strawberries a bit more complicated than I usually put myself but I enjoy so much to do and eat what I wanted to share it with you.
I had made for the anniversary of one of my son who enjoyed it too.
You can freeze the pies are perfect after thawing.

Strawberry Tart Profiteroles

pies Ingredients 2 sweet vanilla paste
20/20: 130 g
65 g butter

Icing sugar 45 g almond powder
50 g egg (or 1)
1 g Salt 1 g

Vanilla sugar 215 g flour
Crème almond pistachio :
180 g softened butter 45 g
pistachio paste
180 g almond powder
180 g sugar 180 g
egg (or 3.5}
foam ivory vanilla : 83 g
Egg yolks (or 4)
83 g 13 g Water
Glucose or caster sugar 33 g
Powdered milk (or anything not to replace it with a liquid)
180 g liquid cream
1 Vanilla Bean, split and scraped
120 g white chocolate
3 sheets gelatine (9 g) 330 g
whipped cream
Choux :
125 g Milk 125 g
Water
3g salt 3g

Sugar 115 g
Butter 135 g Flour
250 g eggs (or 5)

Sweet pastry
vanilla Mix softened butter with icing sugar, almond powder, egg, salt and vanilla sugar. Stir in flour.
Cream almond pistachio
Mix ingredients in order listed.
Roll dough to 3 mm file a sweet pastry in bottom of a 40 x 20 cm then the creamy almond pistachio. Cook in an oven at 180 degrees for 25 minutes and cool.
ivory vanilla mousse
In a double boiler, poach the egg yolks with water, glucose and milk powder to 50 °, whisking constantly, then climb to the drummer until completely cooled. Porter the cream to a boil with the vanilla, pour over white chocolate, smooth and add gelatin (hardened and drained). Gently fold the whipped cream and zabaglione, prepare immediately.
Choux
Boil the milk with water, sugar, salt and butter. Off the heat, add the sifted flour and mix quickly with a spatula over medium heat until the dough pulls away from the walls and no longer sticks to the spatula to dry out the dough for 2 3 minutes. Pour the batter into the bowl of a mixer fitted sheet, incorporating eggs gradually. Knead the dough until ribbon. Make small puffs using a piping bag fitted with a plain nozzle, on a baking sheet and cook in an oven at 210 degrees for 17-20 minutes. Once cooled top with vanilla foam ivory. Freeze
Mounting
Cover the pastry and sweet vanilla cream with almond pistachio mousse vanilla ivory, smooth, place in freezer until tasting. Halving the plate if you choose to make 2 pies
Finishing and presentation
Trim the edges, draw over the strawberries marra timber (because they are the best) intercalated cabbage topped with vanilla foam ivory and glazed with white fondant.

Bon appetite