How To make French Strawberry Pie
LIZ JONES (VXRF36B:
1 9" Pie shell
3 ounces Cream cheese
3 tablespoons Cream
1 cup Sugar
1 cup Whipping cream
2 tablespoons Cornstarch or arrow root
1 quart Strawberries -- fresh
Lemon juice
Bake pie shell (If frozen-7-9 minutes in 400Deg oven); set aside to cool. Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones; slice in half; set aside. Mix sugar in rest; mash and rub through sieve.Mix in cornstarch and few n drops of lemon juice. Cook until thick, stirring constantly. Cool. Put half over crean cheese in pie pan. Arrange strawberries in the sauce, then pour the remaining puree over the berries and chill. To serve top with sweetened whip cream.
How To make French Strawberry Pie's Videos
Strawberry Pie Recipe - How to Make Fresh Strawberry Pie
Strawberry Pie Recipe - How to Make Fresh Strawberry Pie
Try my favorite Strawberry Pie recipe. This Strawberry pie is made with Fresh Strawberries and without gelatin. It taste just as good as the Marie Callendar Strawberry pie. I hope you give this recipe a try.
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Strawberry Pie Ingredient List:
2lbs - Fresh Strawberries
1 -1/2 Cups Water
1-1/4 Cups Sugar
1/4 Cup - Cornstarch
Red Food Coloring
Deep Dish Pie Crust
For the Whipped Cream:
2 Cups - Heavy Whipping Cream
1 tsp - Vanilla Extract
1 Tbsp - Sugar
Delicious Strawberry Tart in Simple Steps | Chef Jean-Pierre
Hello There Friends! Strawberry Tart is so simple and Delicious to make I'm surprised you haven't already made it! Just wait until you see this Strawberry Tart recipe and you will want to make this every weekend for your family! Come and make this recipe with me and let me know what you think!
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The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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Fraisier - French Strawberry Cake
Fraisier - a decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan.
To print the recipe check the full recipe on my blog:
#fraisier #Frenchstrawberrycake
Ingredients
Makes about 8-10 servings
Almond Genoise Cake
4 eggs
1/2 cup (100g) sugar
3/4 cup (100g) all-purpose flour
2 tbsp (30g) butter, melted
1/4 cup (25g) almond flour (ground almonds)
Kirsch Syrup
3.5 fl oz 100ml) water
1/2 cup (100g) sugar
2 1/2 tbsp (40ml) kirsch
Mousseline Cream
2 cups (480 ml) milk
4 egg yolks
1/2 cup (100g) sugar
3 tbsp (30g) flour
1/4 cup (30g) cornstarch
2 tsp (10g) vanilla extract
1 cup + 2tbsp (250g) butter, room temperature
Almond Paste
1 cup (100g) almond flour (ground almonds)
1/2 cup (60g) powdered sugar
2 tbsp (30g) kirsch syrup
Green food coloring
Strawberries border, Filling and Garnish
25 oz (700g) fresh strawberries
1. Prepare the almond genoise cake. Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
2. In a heatproof bowl add eggs and sugar. Mix to combine. Place over a pan with simmering water and continue mixing for about 10 minutes until thick and tripled in volume. Be careful not to cook the eggs, the mixture temperature should not get higher than 122F (50C).
3. Remove from heat and continue mixing until it cools down.
4. Gradually fold in sifted flour, then the almond flour and melted butter.
5. Pour the batter into the prepared pan and bake for about 18-20 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
6. Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
7. Meanwhile prepare the kirsch syrup.
8. In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl and cool completely. Pour te kirsch liqueur into the cooled sugar syrup and set aside until ready to use.
9. Prepare the Mousseline Cream. First prepare the pastry cream. Whisk the egg yolks with sugar until slightly pale.
10. Incorporate the cornstarch and flour. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add vanilla and incorporate 2 tablespoons of butter.
11. Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface and let it cool.
12. When completely chilled mix until smooth. Gradually mix in 1 cup (220g) of butter and continue mixing until creamy and smooth.
13. Assembly. Prepare the strawberries. Hull the strawberries and cut some in half for the edge border.
14. Cut the top of genoise cake and then cut into 2 layers ½ inch (1cm) thick. Use a 8 inch (20cm) cake ring to cut the edges of the cake layers.
15. Line the cake ring with parchment paper and place the ring on the serving platter. Add the first layer of genoise cake. Brush with kirsch syrup.
16. Transfer the mousseline cream into a piping bag fitted with a plain tip. Pipe a thin layer of mousseline cream on top of the cake. Arrange the halved strawberries around the inside of the mould,cut side out. Fill the center with whole strawberries.
17. Pipe the mousseline cream over the strawberries reserving some for topping. Place the second layer of genoise cake and soak with kirsch syrup. Top with the remaining mousseline cream and flatten the surface using a spatula or an offset spatula.
18.Refrigerate for about 2 hours.
19. Prepare the almond paste. Place the almond flour (ground almonds) and powdered sugar into the bowl of a food processor. Grind to combine. Add kirsch syrup that remained from soaking the cake layers and continue grinding until it comes together.
20. Add food coloring of your choice (I’ve used green), grind to combine and then knead a bit into your hands to come together.
21. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
22. Remove the cake ring around the cake and the parchment paper and use the cake ring to cut the almond paste into a 8 inch (20cm) circle.
23. Top the cake with the almond paste and refrigerate until ready to serve.
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Fresh Strawberry Pie!! (without Jello)
Learn how to make the best fresh strawberry pie!! Perfect for the peak of strawberry season in spring and early summer when strawberries are their most flavorful. This recipe is so easy, super delicious and sure to be a hit with everyone who tries it!
What you'll need:
1 single pie crust (see how I make mine here: )
2 lbs fresh ripe strawberries (900g)
3/4 cup sugar (150g)
3/4 cup water (180ml)
1 tsp lemon juice
3 Tbsp cornstarch (or arrowroot, tapioca, potato starch, etc)
3 Tbsp water
whipped cream (see how I make stabilized whipped cream here: )
Preheat your oven to 450*F (230*C). Prepare your pie crust in a 9 pie tin or pie plate. Dock the crust with a fork and bake for 10-12 minutes or until just barely light brown. Remove from oven and allow to cool.
Wash strawberries well. Drain and core them. Slice into quarters (or more pieces for larger berries). Put about 3/4lb into a medium saucepan on the stove. Add in sugar, 3/4 cup water and lemon juice. Bring to a boil and boil for 3 minutes, stirring constantly and breaking up the berries the entire time. When 3 minutes is up, remove from heat and strain into a measuring cup. You should have 12 ounces of juice (360ml or 1.5 cups). If not, add water to make 12 ounces. Pour back into your saucepan and bring to a boil. Add the cornstarch slurry and bring back to a boil. Cook for 15-30 seconds at most. Pour onto remaining strawberry pieces and toss to coat. Pour into cooled pie shell and refrigerate for 4-6 hours, or up to 24 hours. Top with whipped cream and serve. Enjoy!!
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French Strawberry Custard Tart Recipe | With Creme Patissiere | Tarte aux Fraise | TSpoon Recipes
Ingredients below.
Tarte auf fraises is just an unbeatable French classic. It is made with a sweet but slightly salted and crusty base a.k.a Pâte sablée, with a rich homemade Crème pâtissière which is a French vanilla custard and fresh strawberries. Everything is made entirely from scratch, which sounds endearing but is actually very easy and fun to make!
Ingredients:
For the crust
Flour x250g
Butter x125g
Egg x1
Sugar x80g
Pinch of Salt
Bake in a preheated oven at 160 degrees Celcius
For the Creme Patissiere/Custard
Milk x500ml
Egg - Yolks only x4
Sugar x100 - use caster/fine sugar if available
Vanilla pod x1 or use 1 Tspoon Vanilla extract
Flour x60g
Pinch of Salt
Strawberries x500g or so.