We love strawberries in my house! We eat them daily. Not to mention my son’s favorite ice cream is strawberry too!
So, since today is National Strawberries and Cream Day, I had to make something. We always have an abundance in my house, so it only made since to make a Strawberry Galette with Pastry Cream!
This was actually my first attempt at making pastry cream. I’ve eaten It plenty of times, but I’ve always been a little intimidated to make it myself. I tried it last night, and guess what? It was so easy! It’s similar to making a curd. Flour, sugar, heavy cream, milk, egg yolks and vanilla. This pastry cream recipe comes from Emma Christensen of The Kitchn.
Strawberries, pastry cream, and pie crust topped with vanilla ice cream, a sure winner!
Strawberry Galette
Ingredients
- 1/2 pie crust recipe
- 1 pint strawberries, hullled and sliced
- 1/4 cup sugar
- 1 egg
- 1/4 cup turbinado sugar
Vanilla Pastry Cream
- 1 1/2 cup milk or heavy cream or a combination of both
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 tsp salt
- 4 large egg yolks
- 1 tsp vanilla
Instructions
Pastry Cream
- Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling. In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
Stir the vanilla into the pastry cream and then pour the cream into a strainer set over the bowl. Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
Assembly
- Roll pie crust into a circle. Spread about half of the pastry cream over the circle. Leave about a 2 inch border. Place sliced strawberries on it in a pattern or regularly. Leave about 1 1/2 inches on the border. Sprinkle with the sugar, and fold up the border around the berries. Beat the egg with a little water. Brush egg wash over the border of the galette and sprinkle with turbinado sugar. Bake in a 350 degree oven for about 1/2 an hour or until the crust is browned. Cool on a wire rack.
