Strawberry and vanilla cream puff pastry
When we think about the perfect spring evening, we picture a piece of this scrumptious cake, crunchy outside, creamy inside, and with a fresh touch thanks to the strawberries top.
Servings for 1
To make vanilla cream, split the bean lengthwise, extract the seeds and put all together in a pot with milk, low heat, for a few minutes.
Remove the bean and pour part of the milk over the corn starch and stir, until all the lumps are dissolved.
Add this mixture and the agave syrup to the pot. Gently, add the turmeric until you create a light yellow colour. Stir until the mixture gets thicker. Add the margarine while still hot and stir again to combine.
Remove from heat. Spread the puff pastry sheet on a round mould. Bend the borders to make them thicker and poke the base with a fork to minimize rise. Bake at 220ºC in the oven, heat up and down, until it is golden brown.
When the puff pastry is cold, fill it with the cream and cover all the surface with diced strawberries, previously mixed with the lemon zest and a lemon juice.
You can add a teaspoon of brown sugar if you want it really sweet.
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