Page 342 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

egg whites 2

granulated sugar 3 tablespoons 30 g

unsalted butter, melted 1 tablespoon 14 g

FOR THE CRUST
Traditional Puff Pastry (page
½ batch
25)

FOR THE FILLINGS

strawberries, hulled and cut in
2 pints 680 g
half

granulated sugar, divided 1 cup 200 g

zest and juice of 1 lemon

minced fresh basil 1 teaspoon 2 g

egg yolks 6
cornstarch ¼ cup 32 g

salt pinch

heavy cream, divided 2 cups 480 ml
milk 1 cup 240 ml

mascarpone cheese ¾ cup 175 g
vanilla bean paste 1 tablespoon 15 ml

FOR THE ASSEMBLY
heavy cream 2 cups 480 ml

confectioners’ sugar ¼ cup 25 g
strawberries 1 pint 340 g

Procedure for the tuille
1

. In the bowl of a stand mixer fitted with the paddle attachment,
make the tuille batter by creaming the butter and confectioners’
sugar until well combined but not fluffy. Slowly add the egg whites,
scraping the bowl occasionally. You’ll notice that the paste starts to
break apart; this is normal. Add the flour but don’t overmix; you