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Strawberry Shortcake

Strawberry Shortcake Categories: Dessert
Nb persons: 24
Preparation time:
Total time:
Source: Chef Chad Pagano

    4 lb.  cake flour
    14 oz.  sugar
    5 oz.  baking powder
    1 1/2 lb.  sweet butter, cubed
    4  hard boiled egg yolks
    1 1/2 qts.  heavy cream
1. Put yolks through a tammie.
2. Mix yolks, cake flour, sugar and baking powder (speed 1 with paddle mixer.) Add cream; mix just until incorporated.
3. Divide into 2-3 parts. Knead with floured hands, gently rolling into 1/2" thick.
4. Cut into 4" circles. Place on parchment-lined sheet tray. Brush with egg wash and sprinkle with sugar. Bake at 350 degrees F until lightly golden and firm.
    1 quart  heavy cream
    4 fl. ozs.  granulated sugar
    1 tsp.  vanilla extract
    8 ozs.  creme fraiche, optional
1. Combine cream, sugar, vanilla and creme fraiche (is using), in the bowl of an electric mixer.
2. Whip on medium speed until mixture holds a soft peak.
3. Refrigerate whipped cream in a non-reactive container covered with plastic wrap until needed.
    2 quarts  strawberries, washed and sliced thin
Place strawberries in bowl and sprinkle with enough sugar to sweeten. Gently mix and let sit at room temperature for an hour. Use immediately.

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