Page 346 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

mayonnaise. Transfer the pastry cream to a bowl and cover the top
with plastic wrap laid directly on the surface to prevent a skin from
forming. Refrigerate until cool.

5
. In the bowl of a stand mixer fitted with the whisk attachment, beat
the remaining 1 cup (240 ml) cream, the mascarpone, and the
vanilla until stiff peaks form.

6
. Remove the pastry cream from the refrigerator and stir with a

wooden spoon to loosen it. Add one-third of the whipped-cream
mixture and stir vigorously until the mixture is smooth. Using a
large rubber spatula, gently fold the remaining whipped cream into
the pastry cream until no white streaks remain.

Assembly
1
. Place a 10-inch (25-cm) cake ring or springform pan on a

parchment-lined baking sheet. Gently push a puff pastry round into
the ring until it hits the bottom.

2
. Distribute one-third of the macerated strawberries evenly over the
pastry round. Sprinkle a few tablespoons of the juice over the
strawberries. Layer one-quarter of the lightened pastry cream on
top of the strawberries, spreading it evenly with a small offset
spatula. Top with the second round of pastry. Continue this way
until you have placed the last layer of pastry on top. Refrigerate the
remaining one-quarter of the lightened pastry cream. Freeze the

assembled pie for at least 2 hours or overnight, until set.
3

. Remove the cake ring by gently heating the sides with a heat gun
or blow dryer. With an offset spatula, spread a very thin layer of the
remaining pastry cream onto the sides of the pie, creating a scratch
coat. You should still be able to see the sides of the pastry rounds.
(This layer serves to even out the exterior of the pie and to create
an adhesive for the joconde sides.)