Casa Interior News • February, 2016
Last week the Casa Interior staff visited the very inspiring CEVISAMA exhibition in Valencia. With the new information gathered at the expo as foundation we will be able to show you fantastic pictures and give you all the latest news about kitchen fashion here on our blog, in the following weeks.
In the future we will post interesting recipes and other good excuses to be active in the kitchen here on our blog so come back often, or simply like us on Facebook or Google+ to receive direct updates to your wall.
Now… Let’s enjoy that Spain is in strawberry season again, and to celebrate this we give you here our best Strawberry recipe.
The recipe consists of several steps, we start with the crust…
- Shortcrust ingredients
240 Gr. Soft butter.
160 Gr. Icing-sugar.
60 Gr. Almond flour.
1 Table spoon of Vanilla sugar.
470 Gr. Flour.
1 Teaspoon Salt.
- Shortcrust instructions
Mix butter, icing-sugar, almond flour, eggs, vanilla-sugar and 120 gr. of the flour in a bowl. Mix, no whipping.
Add the rest of the flour and the salt. Mix quickly, and part the dough in 2 parts. One for the freezer for the next time you want to bake with shortcrust. And the other you set to rest in the refrigerator for 30 min.
After 30 min take out the dough and roll it into thin layers, approx. 2,5 mm, between to bakingpaper sheets.
Put it directly in to a pie pan, and set a side.
- Mazarin ingredients
200 Gr. Marzipan.
100 Gr. Sugar.
50 Gr. Butter (soft).
- Mazarin instructions
Chop marzipan in small pieces, mix with sugar, butter and eggs. Easiest way to mix is with your hands.
Now add the Mazarin into the pie pan, and bake in preheated oven, for 20-25 minutes or only light brown on top, at 200 degrees.
- Vanillacream ingredients
4 Egg yolks.
50 Gr. Sugar.
25 Gr. Maizena.
5 Dl. Whole milk.
- Vanillacream instructions
Whip egg yolks, sugar and vanilla. After, whip in maizena and 1 Dl. of the milk.
Boil the rest of the milk. Now add the egg yolks and whip again until it gets thin.
When finished remove from the heat and put in another bowl. Finally set aside for a few hours before use.
200 gr. dark chocolate, melted.
500 gr. fresh strawberries.
Melt chocolate over water bath.
After, brush the Mazarin with the melted chocolate.
After this, add the vanilla-cream, and half strawberries.