Mille-feuille crème diplomat, strawberries de Frédéric

Ingredients

For 4 servings

• •1 1 pieces of red sugar
• •25 g 25 g butter
• •1 1 pieces of icing sugar
• •150 g 150 g filo paste
• •250 g 250 g strawberries
• •200 ml 200 ml of liquid cream
• •40 g 40 g egg yolk
• •250 ml 250 ml milk
• •1 gousse 1 vanilla pods
• •2 2 pieces of gelatin in sheets
• •75 g 75 g of sugar
• •25 g 25 g of maizena

Method

1. 1.Put the gelatin leaves to soften in a large volume of very cold water.
2. 2.Drain egg yolks with powdered sugar to whiten the mixture. Add the maizena and whip again.
3. 3.Boil the milk with the split and scratched vanilla seed. Pour the milk over the eggs and whip vigorously at the same time. Return the mixture to the pan and cook until boiled, stirring constantly
4. 4.Pour the pastry cream into a clean dish, add the softened gelatin. Move strongly and film in contact. Reserve the pastry cream in the refrigerator at least 3 hours.
5. 5.Preheat oven to 220 °C (th 7) For filo paste: Melt butter in microwave. Using a brush, brush a sheet of butter filo paste and cover with a second sheet. Repeat surgery three times. Cut the yarn paste overlay to the desired size, sprinkle and bake for 4 min
6. 6.Recover the cold pastry cream and whip it for a few moments so it regains its suppleness. Gently add the whipped cream into the pastry cream. Your diplomatic cream is ready to be used
7. 7.Make the assembly by poaching on a square of filo paste the cream, add pieces of strawberries and renew a second time. Sprinkle some icing sugar on the last layer of filo paste.