Dessert Pastries with Strawberries (Tulipes aux fraises)

Ingredients

• 10 to 12 free-form dessert cups (see recipe)
• 2 ½ cups pastry cream (see recipe)
• 30 to 36 red, ripe strawberries, stems removed (see note)
• Confectioners’ sugar for garnish

10 – 12 servings

Preparation

1. Arrange one dessert cup on each of 10 or 12 plates.
2. Spoon an equal portion of the pastry cream in the center of each cup. Garnish the top of the pastry cream decoratively with three strawberries.
3. Hold a small sieve over the top of each serving and add a little confectioners’ sugar. Sprinkle the tops with sugar.

• One may substitute almost any fresh fruit or berry in season as a garnish for the tops of these desserts. Use raspberries, peaches, seedless grapes and so on, according to choice.

15 minutes