Receta Hearts of Cream and Berries...
Summer = weddings. So far this year I've only received TWO wedding invitations - usually I would have about a half dozen by now! Can't figure out what's going on - has the wedding business shrunk like every other business?!? This past Saturday I hosted a bridal shower for Nichole - a former piano student of mine - now she's all grown up, beautiful and terribly in love!
It was such a beautiful day! The sun was shining and the mister decided he would work in the yard...he went out to reclaim the jungle just as the guests were arriving! I had visions of him walking past the living room windows - shirtless - thereby scarring the young bride for life - so he was banished to the back forty and told he could NOT come in until everyone had left...but the mister, dripping wet with sweat and looking like he'd been beaten by a band of merry magpies couldn't stay hidden in the bushes forever so just as the shower was ending he waltzed in and started "mingling" like it was HIS party! Fortunately I was able to get him upstairs before he did any damage to anyone's psyche!
Here's a pic of Nichole as she is watching a video of her beloved...He was asked questions about Nichole and she had to answer like he would. Nichole started this little game wearing a "custom-made" veil that was quite long - for every wrong answer a chunk of it was cut off...as you can see, her veil was rather short when the game ended!
She is such a darling girl and she's going to make a beautiful bride!
For the shower I served Brazilian Lemonade, fruit and my favorite bridal shower dessert...heart-shaped Butter-cream scones, light and sweet, split in half and spread with vanilla pastry cream and sweetened, mashed strawberries...it's every bit as good as it sounds!
Hearts of Cream and Berries - Pots and Pins
This recipe makes 24 servings, but you can cut the ingredients in half to make a dozen.
3 batches of Butter-Cream Scones, recipe Here. Instead of cutting scones into wedges, use a heart-shaped cookie cutter.
1 batch of Vanilla Pastry Cream, below
3 pints of fresh strawberries, stems removed, cut into small pieces. If berries are sweet then add 2 tablespoons of sugar and mix well. If berries are still a bit tart, add up to 1/4 cup of sugar. Allow to sit for 30 minutes at room temperature.
24 plastic (or real) diamond rings, optional!
- Vanilla Pastry Cream - Adapted from Baking Illustrated
- 4 cups half-n-half
- 2/3 cup sugar
- 2 pinches salt
- 10 large egg yolks
- 6 tablespoons corn starch
- 1 stick cold, unsalted butter, cut into 8 pieces
- 3 teaspoons vanilla
Heat half-n-half, 1/2 cup of the sugar and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
When the half-n-half mixture reaches a full simmer, gradually whisk the simmering half-n-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set. At least 3 hours or up to 2 days.
To assemble: Cut heart-shaped scones in half. On bottom half spread about 1 1/2 tablespoons of Vanilla Pastry Cream. On top of cream, spoon 2 tablespoons of the strawberries. Top with other half of scone and gently press a plastic diamond ring into the center. Sprinkle with powdered sugar, optional.