Minced meat pie

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400 ml of milk,
1 vanilla pod
, 100g of sugar,
4 egg yolks,
40g of cornflour

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Mixed salads
Eggs
Fauna and flora

Boil the milk with half the sugar and the vanilla pod split in half. In a bowl, beat the egg yolks and the remaining sugar until pale.

Add the cornstarch. Pour the boiling milk over the mixture and return to the heat until thickened. Pour the cream into a bowl, cover with plastic wrap, pressing it directly onto the surface, and let cool.

Open the choux pastry ring in 2, spread 1/4 of the pastry cream in the bottom and then place strawberries.

Then, using a mixer, beat the softened butter for 1 minute, then add the remaining pastry cream 1 tablespoon at a time. Beat until you obtain a smooth, firm mousseline cream.

Using a piping bag, pipe rosettes of cream, alternating them with halved strawberries. Close the wreath and refrigerate.

Gourmet variations of the Paris-Brest cake, strawberry style

Chocolate version: For an even more indulgent touch, add 30g of cocoa powder to the craquelin dough and incorporate a few dark chocolate shavings into the mousseline cream. You can also replace the strawberries with raspberries for a tangy contrast.

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Fruits and vegetables
coco
Coconut

Exotic Paris-Brest: For an exotic twist, replace the vanilla in the mousseline cream with coconut milk and add a few pieces of fresh mango instead of strawberries. Sprinkle with shredded coconut for an irresistible finishing touch.

Hazelnut & praline: Take inspiration from the traditional recipe by adding homemade praline to the mousseline cream and sprinkling caramelized hazelnut pieces on top of the cake for extra crunch.

Lighter version: For a lighter alternative, replace the mousseline cream with a lightly sweetened mascarpone whipped cream and add lime zest for a fresh and fragrant note.

Practical tips for a successful strawberry Paris-Brest

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