Ingredients
Scale
For the Strawberry Reduction
- 1/2 pound strawberries, fresh or frozen
- 1 tablespoons lemon juice
- 1/4 cup sugar
For the Strawberry Pastry Cream:
- 1/2 cup whipping cream
- 1 1/2 cups whole milk
- 1/2 cups (100 g) white sugar
- 1/2 teaspoon salt
- 6 large egg yolks
- 2 tablespoons (20 grams) cornstarch
- 1 teaspoon vanilla extract
- 3 tablespoons (42 grams) butter
- All of the strawberry puree
Instructions
In a blender or food processor, process the strawberries until they are a smooth puree. Pour the puree (there should be about 1 cup) into a small pot with 1/4 cup of sugar and the 1 tablespoon of lemon juice.
Place the pot over a burner on medium heat and stir it as it cooks to prevent scorching. Let it cook down for 8-10 minutes, or until it’s reduced to a little over 1/2 cup. Set it in the refrigerator until it’s completely chilled.