Strawberry Pave Recipe by Catherine Malvicino
Strawberry Pave Cooking Instructions 1 Cream- put heavy whipping cream, sugar,and vanilla extract in a bowl. Whip using blender till it becomes thick. 2 Wash and cut the box of strawberries into slices🍓! 3 Pastry cream- In a bowl mix egg yolks, condensed milk and almond milk till it's all fully disolved, using electric blender. Once everything is mixed place it in a pot and stir mixing corn starch at low heat and constantly stirring. ( i shake the powder in with a small strainer so it doesn’t become clumpy. Do this till it gets a thicker texture.turn off the heat and let it sit to cool. 4 In a pan create layers using cookies/pastry cream/strawberries/cream. 5 Repeat till you reach the top of the container. 6 (Tip always start with the cookies and end with strawberries as decor) 7 Refrigerate for 2-3 hours before eating. The longer you leave it the softer the cookies get. Enjoy! 1 Cream- put heavy whipping cream, sugar,and vanilla extract in a bowl. Whip using blender till it becomes thick. 1 Cream- put heavy whipping cream, sugar,and vanilla extract in a bowl. Whip using blender till it becomes thick. 2 Wash and cut the box of strawberries into slices🍓! 2 Wash and cut the box of strawberries into slices🍓! 3 Pastry cream- In a bowl mix egg yolks, condensed milk and almond milk till it's all fully disolved, using electric blender. Once everything is mixed place it in a pot and stir mixing corn starch at low heat and constantly stirring. ( i shake the powder in with a small strainer so it doesn’t become clumpy. Do this till it gets a thicker texture.turn off the heat and let it sit to cool. 3 Pastry cream- In a bowl mix egg yolks, condensed milk and almond milk till it's all fully disolved, using electric blender. Once everything is mixed place it in a pot and stir mixing corn starch at low heat and constantly stirring. ( i shake the powder in with a small strainer so it doesn’t become clumpy. Do this till it gets a thicker texture.turn off the heat and let it sit to cool. 4 In a pan create layers using cookies/pastry cream/strawberries/cream. 4 In a pan create layers using cookies/pastry cream/strawberries/cream. 5 Repeat till you reach the top of the container. 5 Repeat till you reach the top of the container. 6 (Tip always start with the cookies and end with strawberries as decor) 6 (Tip always start with the cookies and end with strawberries as decor) 7 Refrigerate for 2-3 hours before eating. The longer you leave it the softer the cookies get. Enjoy! 7 Refrigerate for 2-3 hours before eating. The longer you leave it the softer the cookies get. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easter 🐣 Lemon 🍋 Cheesecake Phirni Indian creamy rice pudding Belgian Waffles Egg rolls Five minutes pizza 🍕 Easter 🐣 Lemon 🍋 Cheesecake Phirni Indian creamy rice pudding Belgian Waffles Egg rolls Five minutes pizza 🍕 Sticky buns or hot cross buns Green chilli fry Dhaba style egg curry Bourbon Biscuit and Gems cake Thai Style Steamed Siakap Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Sweet Vegetable Shish Kabobs Belgian Waffles Dumplings Boiled Egg bread roll or Potato scotch eggs Sticky buns or hot cross buns Green chilli fry Dhaba style egg curry Bourbon Biscuit and Gems cake Thai Style Steamed Siakap Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Sweet Vegetable Shish Kabobs Belgian Waffles Dumplings Boiled Egg bread roll or Potato scotch eggs