ingredients

200 g small strawberries
4 squares of puff pastry of approx. 14 cm side (Croustipate, fresh ray)
2 yolks 1 egg white
1 tbsp. to s. of orgeat syrup
25 g of sugar
25 g flour
25 cl of ice cream milk

Steps

Step 1

Preheat the oven to 200 ° C. Cut each square of dough into 3 strips of approx. L. 13-14 x l. 4.5 cm, space them at least 1 cm on a nonstick plate. Coat egg white. Bake 7-8 min: as soon as they are puffed, golden, firm under the finger, remove from the oven, let cool.

2nd step

At the same time, heat the milk ; when he shudders, take fire. Beat yolks and sugar in pale cream; add the flour. Mix gradually with the hot milk without stopping. Heat in the pan while turning constantly until you get a thick cream. Add the syrup, let cool.

Step 3

To serve: spread cream on 6 layers. Layer strawberries in thick slices, overlapping 3/4. Cover with cream, put a puff pastry, powder with icing sugar.

tips

strawberries

Labeling helps to choose good fruits. Thus, Périgord strawberry is the only one to bear the IGP (Protected Geographical Indication) logo: the producer cultivated it in full field (a rarity!), By respecting precise rules, under the control of an independent certifying body .