Pate Brisee For Strawberry Cream Pie Cake Recipes

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

STRAWBERRY-CREAM-PIE CAKE

Steps:

• Pastry layers: Preheat oven to 375 degrees with racks in upper and lower thirds. On a lightly floured surface, roll out one piece of pastry dough into a 9-inch round, slightly less than 1/8 inch thick. Transfer to a parchment-lined baking sheet. Repeat with remaining dough, placing 1 or 2 rounds on each sheet. Brush with beaten egg and sprinkle generously with sanding sugar. Bake, rotating sheets halfway through, until golden brown and crisp, 22 to 24 minutes. Let cool completely on sheets on wire racks.
• Filling: Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a bowl, then add to pan along with butter. Cook over medium heat, whisking constantly, until mixture comes to a boil. Continue to cook 1 minute, whisking, then remove from heat and stir in vanilla. Strain mixture through a fine sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate at least 2 hours and up to 2 days.
• Whisk heavy cream to stiff peaks. Whisk pastry cream to loosen. Fold in whipped cream, then berries.
• Spread 1/4 cup jam on a pastry layer. Top with one-third of pastry-cream mixture (about 1 1/4 cups), then a second pastry layer. Repeat with remaining jam, cream mixture, and pastry, ending with pastry. Drape with plastic wrap and refrigerate, at least overnight and up to 2 days. Serve, topped with whipped cream and more berries.

PATE BRISEE (FRENCH SHORTCRUST)

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

STRAWBERRY CREAM PIE TO DIE FOR

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

PATE BRISEE FOR STRAWBERRY HAND PIES

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

PATE BRISEE FOR STRAWBERRY-CREAM-PIE CAKE

Steps:

• Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
• Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

PATE BRISEE FOR SUGAR CREAM PIE

Steps:

• Pulse flour, salt, and sugar in a foodprocessor to combine. Add butter; pulseuntil mixture resembles coarse meal.Drizzle in ice water, processing just untildough comes together.
• Divide dough in half; turn each halfout onto a sheet of plastic wrap. Flatteneach into a circle; wrap. Refrigerate untilcold, at least 30 minutes and up 2 days,or freeze up to 1 month.

PATE BRISEE FOR RUM-VANILLA CREAM PIE

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
• Shape dough into 2 disks. Wrap each in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).