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Filled Local Strawberries

Chef Michael Schafer,
Sydney’s At The Forks

Chef Michael was inspired by a prairie sunset and created an edible version.

Ingredients
Pâte Sucré
1 cup plus 3 Tbsp pastry flour
3 Tbsp sugar
1/2 cup unsalted butter, cubed
1 egg yolk
1 Tbsp whipping cream

Stuffed Strawberries
12 Manitoba strawberries
62 g cream cheese, softened
1 cup whipping cream
1 tsp icing sugar
a few drops vanilla
mint for garnish

Method
Pâte Sucré:
In a food processor, combine flour and sugar. With motor running, add butter, a few cubes at a time. Pulse until the mixture resembles oatmeal. In a small bowl, combine yolk and cream. Add to flour mixture and process until a ball starts to take shape. Add more cream if necessary. Remove dough. Form into a disk shape, cover with plastic wrap and chill at least an hour. Roll to about 1/8″ thickness. Heat oven to 400°F. Cut dough into circles, about 2 1/2″ in diameter and press into small tart moulds on a cookie sheet. Bake about 6 minutes, until very lightly golden. Cool and unmould. Filled

Strawberries:
In a small bowl, whip cream. Mix in softened cream cheese a little at a time. Add sugar and vanilla. Fill pastry bag with filling. Remove tops of strawberries. With the tip of a paring knife, hollow out about 1/3 of each berry. Fill each berry with mixture. Assemble tarts by piping about 1 tsp of filling in each tart and topping with a berry and mint.

Yield 12 Servings

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