Strawberry Shortcake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Chef Chad Pagano
| 2 lb. | cake flour |
| 7 oz. | sugar |
| 2 1/2 oz. | baking powder |
| 3/4 lb. | sweet butter, cubed |
| 2 | hard boiled egg yolks |
| 3/4 qts. | heavy cream |
| 1. Put yolks through a tammie or fine mesh strainer. | |
| 2. Mix yolks, cake flour, sugar and baking powder (speed 1 with paddle mixer.) Add cream; mix just until incorporated. | |
| 3. Divide into 2 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. | |
| SWEETENED WHIPPED CREAM | |
| 1/2 quart | heavy cream |
| 2 fl. ozs. | granulated sugar |
| 1/2 tsp | vanilla extract |
| 4 ozs. | creme fraiche, optional |
| 1. Combine cream, sugar, vanilla and creme fraiche (if 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. | |
| STRAWBERRY TOPPING | |
| 1 quarts | strawberries, washed and sliced thin |
| sugar | |
| 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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