Dessert Pastries with Strawberries (Tulipes aux fraises)

Name: Dessert Pastries with Strawberries (Tulipes aux fraises)
Yield: 10 to 12 servings
Cuisine: French
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

By Craig Claiborne and Pierre Franey

Updated July 29, 2015

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; PASTRY CUPS: A DELICATE MOLD

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Ingredients

Yield:10 - 12 servings

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

Ingredient Substitution Guide

Preparation

Step 1
Arrange one dessert cup on each of 10 or 12 plates.
Step 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.
Step 3
Hold a small sieve over the top of each serving and add a little confectioners' sugar. Sprinkle the tops with sugar.

Tip

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.