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To make the creme patissiere:
Place milk in a saucepan on a low heat, bring to just below simmer. DO NOT BOIL.
Beat together yolks and sugar until creamy.
Add cornflour and gradually whisk in the scalded milk.
Return to low heat and stir until thickened.
Add brandy, butter and cream.
(Sieve to remove lumps if necessary.)
Cover with plastic wrap and chill.
Pre cut pastry squares approx 6cm x 6cm.
Score 2mm from each edge without cutting through the pastry - to create a shoulder in which the creme patissiere will sit.
Blind bake pastry (using pastry weights, macaroni, rice or dried beans) at 375DegC for 10 minutes, remove pastry weights and cook for further 15 to 20 minutes.
Cool squares thoroughly.
Pipe or spoon creme patissiere and top with fanned strawberries.
Sieve apricot jam and add sufficient boiling water to make a syrup.
Glaze each strawberry with a little syrup.
Cool on wire rack.
Dust with icing sugar or chocolate shavings just prior to serving.
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