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Strawberry Pastry Cream

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  • Author: Rebecca Neidhart



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


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.