Springtime Strawberries and Cream by Jaime Schick
Make an approachable yet intriguing strawberries and cream dish by following this nine component recipe by Pastry Chef Jaime Schick.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Cooking tools:
- Stand mixer
- Blender
- Ice cream maker
- Piping bag
- Fine-mesh sieve
- Sifter
- Square mold
- Mold
- Baking sheet
- Oven
- Double boiler
- Saucepan
- Pot
- Stove
- Mixing bowl
- Whisk
- Spatula
- Paring knife
- Cutting board
- Spoon
- Aluminum foil
- Plastic wrap
- Paper towel
- Refrigerator
- Airtight container
- Plate
- Kitchen scale
Ingredients
- 198 g sweetened condensed milk
- 284 g evaporated milk
- 200 g buttermilk
- 3 large eggs
- 156 g granulated sugar
- ½ vanilla bean
- 156 g cake flour
- 5 g baking powder
- Pinch of salt
- 51 g whole milk
- ½ bunch fresh tarragon
- 100 g lemon juice
- 100 g granulated sugar
- 3 large egg yolks
- 20 g unsalted butter
- 76 g granulated sugar
- 114 g all-purpose flour
- 2 g salt
- 60 g unsalted butter, melted
- 90 g strawberry puree
- 19 g simple syrup
- 10 g lemon juice
- 1 g salt
- 1 g Versawhip
- 0.15 g xanthan gum
- 518 g whole milk
- 165 g heavy cream
- 200 g frozen peas
- 120 g granulated sugar
- 50 g glucose powder
- 50 g milk powder
- 4 g ice cream stabilizer
- Finely grated zest of 1 small lemon
- 6g salt
- 2 gelatin sheets
- 25 g granulated sugar
- 175 g water
- 7 g fresh tarragon
- 70 g granulated sugar
- 150 g water
- ½ vanilla bean, split
- 12 fresh strawberries
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