Breton Shortbread, Diplomat Cream and Strawberries by @stephanie__bienvenu

1h40

6 servings

🥚

3 + 50 g

Egg yolks

🍬

150 g

Sugar

🍬

1 packet

Vanilla sugar

🌾

110 g

Flour

🧂

1 pinch

Salt

🧈

130 g

Butter

🫙

8 g

Baking powder

🍓

Strawberries

🥛

250 ml

Whole milk

🍦

1

Vanilla bean

🌽

25 g

Cornstarch

🥛

100 ml

Heavy cream

  1. Whisk
    • Egg yolks
    • Sugar

    Whisk the egg yolks and sugar for about 7 minutes until the texture is light and foamy.

  2. Add
    • Butter
    • Flour
    • Salt

    Add the butter, then the flour, salt and baking powder, and mix together.

  3. Spread

    Spread the dough into a 20 cm circle (or square).

  4. Add
    • Strawberries

    Add a few strawberries into the dough, then chill in the fridge for 15 minutes.

  5. Bake

    Bake at 160°C for 20 to 25 minutes until the shortbread is golden.

  6. Infuse
    • Vanilla bean
    • Whole milk

    Infuse the vanilla in the hot milk for 10 minutes.

  7. Whisk
    • Egg yolks
    • Sugar
    • Cornstarch

    Whisk the egg yolks, sugar and cornstarch together, then pour the hot milk over the mixture.

  8. Return

    Return the mixture to low heat until it thickens.

  9. Add
    • Butter

    Add the butter.

  10. Cool
    • Heavy cream

    Cover the pastry cream with plastic film in contact with the surface and let it cool for 1 to 2 hours.

  11. Whip
    • Heavy cream

    Whip the liquid cream into whipped cream, then gently fold it into the cooled pastry cream.

  12. Assemble
    • Strawberries
    • Heavy cream

    Assemble the shortbread, diplomat cream and fresh strawberries.

Breton Shortbread, Diplomat Cream and Strawberries by @stephanie__bienvenu

1h40

6 servings

🥚

3 + 50 g

Egg yolks

🍬

150 g

Sugar

🍬

1 packet

Vanilla sugar

🌾

110 g

Flour

🧂

1 pinch

Salt

🧈

130 g

Butter

🫙

8 g

Baking powder

🍓

Strawberries

🥛

250 ml

Whole milk

🍦

1

Vanilla bean

🌽

25 g

Cornstarch

🥛

100 ml

Heavy cream

Preparation Steps

  1. Step 1/12

    Whisk the egg yolks and sugar for about 7 minutes until the texture is light and foamy.

    🥚Egg yolks
    🍬Sugar
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/12

    Add the butter, then the flour, salt and baking powder, and mix together.

    🧈Butter
    🌾Flour
    🧂Salt
    🫙Baking powder
    🥄Spatula
    🥣Mixing bowl

  3. Step 3/12

    Spread the dough into a 20 cm circle (or square).

  4. Step 4/12

    Add a few strawberries into the dough, then chill in the fridge for 15 minutes.

    🍓Strawberries

  5. Step 5/12

    Bake at 160°C for 20 to 25 minutes until the shortbread is golden.

  6. Step 6/12

    Infuse the vanilla in the hot milk for 10 minutes.

    🍦Vanilla bean
    🥛Whole milk
    🍲Saucepan

  7. Step 7/12

    Whisk the egg yolks, sugar and cornstarch together, then pour the hot milk over the mixture.

    🥚Egg yolks
    🍬Sugar
    🌽Cornstarch
    🥛Whole milk
    🥄Whisk
    🥣Mixing bowl

  8. Step 8/12

    Return the mixture to low heat until it thickens.

    🍲Saucepan

  9. Step 9/12

    Add the butter.

    🧈Butter

  10. Step 10/12

    Cover the pastry cream with plastic film in contact with the surface and let it cool for 1 to 2 hours.

    Plastic film

  11. Step 11/12

    Whip the liquid cream into whipped cream, then gently fold it into the cooled pastry cream.

    🥛Heavy cream
    🥄Whisk
    🥄Spatula

  12. Step 12/12

    Assemble the shortbread, diplomat cream and fresh strawberries.

    🍓Strawberries

Composition

Ingredients

Types

Dairy, Eggs, Sweetener, Grains, Spices, Leavening Agent, Fruits, Starch

Ingredients

Egg yolks, Sugar, Vanilla sugar, Flour, Salt, Butter, Baking powder, Strawberries, Whole milk, Vanilla bean, Cornstarch, Heavy cream

Notes

Egg yolks (for the shortbread, for the diplomat cream), Sugar (for the shortbread), Flour (for the shortbread), Salt (fleur de sel, for the shortbread), Butter (softened, for the shortbread), Strawberries (a few, added into the shortbread dough before baking), Whole milk (for the diplomat cream), Vanilla bean (pod, infused in the milk), Heavy cream (liquid, at least 30% fat, whipped)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 35g, Fat: 25g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1mg, Potassium: 180mg, Sodium: 160mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 18mg, Vitamin D: 0.8mcg

Preparation

Time Information

Preparation

1 hour 20 minutes

Cooking

20 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Whisk, Mixing bowl, Plastic film, Spatula, Saucepan

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Mother's Day, Celebration, Spring dessert

Origin

Source

Platform

instagram

Original Creator

@stephanie__bienvenu

Origin

Cuisine

French

Geographic

France, Brittany

Various

Aspect

Texture

Crumbly, Creamy, Soft, Crunchy

Flavors

Sweet, Vanilla, Buttery, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (covered with plastic wrap or in an airtight container,best eaten within 24h as the shortbread will soften), freezer : not recommended (fresh strawberries and diplomat cream do not freeze well)