GLUTEN–FREE CUSTARD

STRAWBERRY PIE
for 1 pie d=16 cm
 Gluten–Free Custard Strawberry Pie
for 1 pie d=16 cm

VANILLA CUSTARD (PASTRY CREAM)

Ingredients Total weight: ~ 252 g 100%

• Milk 3.2% 125 g 50%

• Egg yolks 25 g 10%
• Sugar 30 g 12%
• Cornstarch 10 g 4%
• Butter 82% 62 g 24%
• Vanilla ½ pod

1. Pour milk into a saucepan, add vanilla seeds and the vanilla pod
itself. Heat the milk with vanilla to 80 °C / 176 °F.

2. Meanwhile, mix the sugar and cornstarch with a whisk, add the egg
yolks and whisk until smooth.

3. Pour the hot vanilla infused milk onto the egg mixture, stir with
a whisk and transfer everything back into the saucepan.

4. Return the saucepan on the stove and bring the mixture to a boil on
medium heat, stirring constantly with a whisk. Cook the custard for
another minute after it has boiled and then remove it from the heat.

5. Then transfer the custard to a measuring cup, add room

temperature soft butter and process the mixture with a hand
blender until smooth.

6. Prepare a cake ring d=12 cm by covering its bottom with cling film.
Place it on a baking tray lined with a silicone mat. Pour the pastry
cream into the ring and spread it evenly with a silicone spatula.

7. Place the ring in the freezer until the custard is completely frozen.

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 Gluten–Free Custard Strawberry Pie
for 1 pie d=16 cm

STRAWBERRY CONFITURE

Ingredients Total weight: ~ 196 g 100%

• Fresh strawberries (1) 70 g 36%

• Fresh strawberries (2) 70 g 36%
• Sugar (1) 19 g 10%
• Strawberry puree 26 g 13%
• Sugar (2) 5g 2%
• Lemon juice 5g 2%
• Pectin NH 1.5 g <1%

1. Dice the strawberries (1) into small cubes.

2. Place strawberry puree, sugar (1) and diced strawberries (1)

to a saucepan, and bring everything to 30–35 °C / 86–95 °F
on medium heat.

3. In a separate container, mix the pectin and sugar (2) with a whisk,
then gradually add them to the mixture, stirring constantly.

4. Bring the mixture to a boil and cook it for about 30 seconds,

stirring occasionally.

5. When the confiture has reached 103 °C / 217 °F,

remove the saucepan from the heat and add the lemon juice.
Mix with a silicone spatula.

6. Finally, add diced strawberries (2) and mix with a spatula.

7. Transfer the confiture into a clean bowl, cover it with cling film
and place it in the fridge for a few hours to cool down and stabilize.

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 Gluten–Free Custard Strawberry Pie
for 1 pie d=16 cm

ALMOND BATTER

Ingredients Total weight: ~ 350 g 100%

• Almond powder 125 g 36%

• Egg yolks 40 g 11%
• Egg whites 60 g 17%
• Sugar (1) 35 g 10%
• Sugar (2) 35 g 10%
• Butter 82% 40 g 11%
• Sea salt 1g <1%
• Baking powder 4g 1%
• Cornstarch 10 g 3%

1. Pour the almond powder, cornstarch, baking powder and salt into
a big bowl. Add sugar (1) and mix everything well with a whisk.

2. Add the egg yolks and mix a bit until the mixture starts
resembling marzipan.

3. Then add melted butter, which is at 45–50 °C / 113–122 °F,

and mix until combined. Set the mixture aside.

4. Whip the room temperature egg whites with sugar (2) in a mixer
with a whisk attachment at medium speed into stiff peaks.

5. Gradually add whipped egg whites to the batter in 3 steps.

Mix with a silicone spatula.

6. Transfer the finished batter to a piping bag fitted with a round piping
tip d=10 mm.

ASSEMBLING AND BAKING THE PIE

Ingredients

• Frozen vanilla custard (pastry cream) insert

• Almond batter

1. Take the frozen vanilla custard from the ring.

2. Prepare a cake ring d=16 cm: spray the sides of the ring with
cooking oil spray and line it with a strip of parchment paper.
Place it n a baking tray lined with a perforated silicone mat.

3. Pipe half of the batter into the ring and place the frozen custard
insert inside.
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 Gluten–Free Custard Strawberry Pie
for 1 pie d=16 cm

ASSEMBLING AND BAKING THE PIE

4. Then pipe the rest of the batter on top of the vanilla custard and
smooth it with an offset spatula.

5. Bake the pie for 30 minutes in the fan oven, preheated to 150 °C /
302 °F, minding the peculiarities of your oven. The ready pie should
spring back when pressed lightly.

6. Let the pie cool down at room temperature for about 1 hour.

DECORATING THE PIE

Ingredients

• Strawberry confiture 196 g

• Fresh strawberries 300–400 g
• Baked gluten-free custard strawberry pie
• Non-melting icing sugar Sufficient quantity
• Fresh basil Sufficient quantity

1. Unmold the pie using a small offset spatula and remove the
parchment paper strip.

2. Dust the edge of the pie with some non-melting icing sugar
using a fine sifter.

3. Transfer the pie to a cake board.

4. Stir the strawberry confiture with a spoon and apply it to the center
of the pie. Keep some confiture for further decoration.

5. Cut the fresh strawberries into pieces and arrange them on top of
the confiture, creating a dynamic decoration.

6. Process the leftover strawberry confiture with a hand blender and

put it into a paper cone. Pipe the confiture between strawberries.

7. Decorate the pie with fresh basil leaves.

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