Approximately 500 grams of strawberries (washed and hulled)
With a rolling circle (not buttered) of the desired size, cut the dough and let the circle in place which will prevent the dough from deforming cooking and give the blasted his special appearance.
Focus on the dough, flat container (tin can and bowl, pie dish, baking circle ...) of a smaller diameter than the pie shell, placed on a sheet of parchment paper cut to the exact dimensions of the container unused. This is the space between the outer circle and the inner container that will be the turn of the pie - It may be more or less wide depending on the final result to be obtained -
Return to heat and cook about 2 minutes, turning without stopping with a wooden spoon or a whisk (not that hangs cream). -
When the cream is very cold (important), quickly whisk the remaining butter (very soft) and add little by little cream, several times, as a mayonnaise - Whisk for about 10 minutes to relieve mousseline cream.
NB: The cream chiffon, rich in butter, is waterproof and virtually no tempera background - can, as a precaution (if the pie has to wait a long time for example), seal the bottom with a little white chocolate or cocoa butter melted. -
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