Page 345 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. Using a sharp knife, trim each round into a very neat 10-inch (25-
cm) circle. Transfer the rounds to parchment-lined baking sheets.

(Keep in mind that in the next step you’ll need an extra baking
sheet for every baking sheet you fill with dough rounds now—so
you’ll have to work in batches if you don’t have enough oven space
or baking sheets. If you aren’t baking all the pieces at once,
refrigerate the dough that’s waiting in line.)

4
. Bake each round for 10 minutes. At that point you’ll notice that the
puff is really starting to—well, puff. Place a piece of parchment on
top of the puffing round and set another (empty) baking sheet on
top of the parchment to weight the puff down a bit. Bake the

weighted rounds for 10 minutes more, then remove the empty pan
and bake for an additional 5 minutes, or until the puff is cooked
through. Repeat as necessary until you have a total of 4 rounds.
Set the rounds aside to cool completely.

Procedure for the fillings
1
. In a large bowl, stir together the strawberries, ½ cup (100 g) of the

sugar, the lemon zest and juice, and the basil. Let the berries
macerate for at least 20 minutes, until the sugar has dissolved and
the strawberries have released some of their liquid.

2
. In the bowl of a stand mixer fitted with the whisk attachment, beat
together the remaining sugar, the egg yolks, cornstarch, and salt
until smooth and fluffy. Meanwhile, in a large, heavy saucepan,
simmer together 1 cup (240 ml) of the cream and the milk.

3
. With the mixer set on medium speed, carefully pour the hot milk
mixture down the side of the bowl and into the egg yolks. Beat until

the mixture is combined.
4
. Transfer the mixture back into the saucepan and whisk it over
medium-high heat until it thickens to the consistency of