Strawberry Shortcake, Revisited
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Cooking tools:
- Stand mixer
- Immersion blender
- Double boiler
- Fine-mesh sieve
- Piping bag
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Pot
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
Ingredients
- 1½ cups white chocolate (12 ounces)
- 1 cup unsalted butter, softened to roome temperature
- 8 egg yolks
- 1 cup egg whites
- ¾ cup granulated sugar
- ½ cup cake flour
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1¼ cups strawberries, diced
- ½ cup sugar (less if strawberries are very sweet)
- 2 tablespoons Grand Marnier
- 2 cups milk
- ½ teaspoon vanilla extract
- ½ cup sugar, divided
- 1 vanilla bean, split and seeds scraped
- ½ cup egg yolks
- ½ cup cornstarch
- 2½ teaspoons gelatin powder, bloomed in 3 tablespoons water
- ¼ cup butter, cold and cubed
- 1 ¼ cups heavy cream
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