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If you’re searching for a delightful, fresh dessert that’s both charming and luxurious, look no further than the Mini Strawberry Pies with Diplomat Cream Recipe. These irresistible mini pies combine a tender, buttery crust with a luscious diplomat cream and juicy strawberries for a dessert that’s as beautiful as it is delicious. Every bite offers a perfect harmony of flaky pastry, creamy sweetness, and vibrant berry flavor that’s sure to brighten any gathering or cozy night in.
Ingredients You’ll Need
Gathering simple yet impactful ingredients is the key to perfecting these mini strawberry pies. Each component plays a critical role in building the layers of flavor, texture, and color, making this dessert truly unforgettable.
- 375 g All-purpose flour: Provides the structure for a tender, flaky pie crust that holds everything together beautifully.
- 270 g Unsalted butter (very cold): Key for creating the flaky pie dough texture—remember to keep it chilled for that perfect crumbly bite.
- 120 g Water (very cold): Helps bind the dough while keeping it cool and easy to handle.
- ¾ teaspoon Salt: Balances the sweetness in the crust and enhances overall flavor.
- 500 g Whole milk (3% fat): Adds richness to the diplomat cream, providing a luxurious mouthfeel.
- 100 g Granulated sugar: Sweetens both the cream and pie crust, ensuring just the right level of sweetness.
- 80 g Egg yolk (from 4-5 eggs): Gives the diplomat cream a silky texture and vibrant color.
- 25 g Corn starch: Acts as a thickening agent to create that smooth, creamy diplomat filling.
- 25 g All-purpose flour: Supports the thickening process in the cream for a perfect set.
- 2 teaspoons Vanilla extract: Infuses the cream with warm, aromatic notes that marry beautifully with strawberries.
- 50 g Unsalted butter (room temperature): Enriches the cream with velvety softness and flavor depth.
- 3 Gelatin sheets (5 g total): Stabilizes the diplomat cream, helping it hold its shape without stiffness.
- 200 g Heavy cream (very cold, 36% fat): Whipped and folded into the diplomat cream for a light, airy finish.
- 250 g Fresh strawberries: The star ingredient—sweet, juicy strawberries provide fresh bursts of flavor and vibrant color.
How to Make Mini Strawberry Pies with Diplomat Cream Recipe
Step 1: Prepare the Mini Pie Crust
Start with mixing the flour and salt, then chilling them alongside the butter. Rubbing cold butter into flour until sand-like is essential for that flaky texture. Slowly incorporate cold water just until the dough comes together—don’t overwork it to keep those delicious butter pockets intact. Shape it into a disk, cover, and chill in the fridge for at least two hours to let the dough firm up.
Step 2: Roll and Shape the Dough
Once chilled, gently warm the dough just enough so it’s pliable without warming too much. Roll it out into a neat rectangle, using silicone mats or a lightly floured surface to prevent sticking. Cut out circles sized to your muffin tin cavities and press the dough into the pan with care. Chilling the dough once more before baking helps maintain its shape.
Step 3: Bake the Pie Shells
Bake the crusts at 200 degrees Celsius for around 20 minutes on the tin. Then, carefully remove from the pan, brush with an egg wash to get that perfect golden shine, and return to the oven for an additional 5 minutes. Bake until golden brown and crisp; these tender shells form the perfect base for your pies.
Step 4: Make the Diplomat Cream
Soak gelatin sheets in cold water to prepare for stabilizing the cream. Whisk egg yolks and sugar until fluffy, then incorporate cornstarch, flour, and vanilla for a smooth mixture. Gradually pour in warm milk, whisking vigorously to combine before cooking it gently until thickened and glossy—about one minute after boiling. Stir in softened butter in stages and blend in the drained gelatin sheets for added stability.
Step 5: Cool and Whip the Cream
Cover the pastry cream surface with plastic wrap to prevent a skin from forming and cool to room temperature. Whisk briefly for smoothness, then fold in softly whipped cold heavy cream in three stages for a light, rich diplomat cream that holds its shape beautifully without being heavy.
Step 6: Assemble Your Mini Strawberry Pies with Diplomat Cream Recipe
Fill each baked pie shell’s base with sliced strawberries, then spoon or pipe the luscious diplomat cream over the top. Garnish with additional strawberry slices and fresh mint leaves for a charming finish. Serve immediately to enjoy the contrast of textures and flavors at their freshest.
How to Serve Mini Strawberry Pies with Diplomat Cream Recipe
Garnishes
A sprinkle of powdered sugar, a few mint sprigs, or thin strawberry slices add an inviting pop of color and freshness. These little touches elevate the presentation and add a delightful herbal brightness to each bite.
Side Dishes
Pair these mini pies with a simple mixed berry salad or a scoop of vanilla bean ice cream for a refreshing balance. A light dessert wine or sparkling rosé can also bring out the berry flavors wonderfully.
Creative Ways to Present
Serve the pies on a rustic wooden board or individual dessert plates decorated with strawberry coulis. For a playful touch, arrange them in a tiered stand at a party, making these beauties the centerpiece everyone notices.
Make Ahead and Storage
Storing Leftovers
Your mini strawberry pies can be stored in an airtight container in the refrigerator for up to 2-3 days without losing their charm. The diplomat cream holds up well, and the crust will remain pleasantly crisp if eaten within this timeframe.
Freezing
While the pie crust can be frozen before baking, it’s best to enjoy the assembled pies fresh. Freezing the diplomat cream or assembled pies is not recommended as it can affect texture and flavor in subtle ways.
Reheating
Reheat only the pie crusts gently in the oven for a few minutes before filling to restore their crispness. Avoid reheating the diplomat cream, as it’s best served chilled to maintain its delicate consistency.
FAQs
Can I use frozen strawberries for the Mini Strawberry Pies with Diplomat Cream Recipe?
Fresh strawberries are best to keep their texture and brightness, but if you only have frozen, thaw and drain them well to prevent excess moisture from sogging the crust.
What if I don’t have gelatin sheets? Can I substitute with powder?
Yes! You can use powdered gelatin instead—typically about 1 teaspoon powder per sheet gelatin. Soak it in cold water, then incorporate just as you would the sheets for the diplomat cream.
Is it possible to make the diplomat cream vegan or dairy-free?
To adapt this recipe, you can try plant-based milks and creams along with suitable thickeners like agar agar instead of gelatin, but the texture and flavor will differ from the classic diplomat cream.
Can I make the mini pie crusts ahead of time?
Absolutely! You can bake the mini crusts a day ahead and store them in an airtight container. Fill with cream and strawberries just before serving for maximum freshness.
How do I prevent the pie crusts from shrinking while baking?
Keeping the dough cold and avoiding overworking it are crucial. Also, chilling the formed dough in the tin before baking helps maintain their shape beautifully.
Final Thoughts
There’s something truly special about turning fresh strawberries into elegant, bite-sized mini pies, especially when paired with the silky richness of diplomat cream. This Mini Strawberry Pies with Diplomat Cream Recipe is a dazzling way to celebrate the season and impress your loved ones. I can’t wait for you to try it and fall in love with every tender, creamy, fruity mouthful just like I did!
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Mini Strawberry Pies with Diplomat Cream Recipe
- Total Time: 2 hours 55 minutes
- Yield: 11 mini pies
- Diet: Vegetarian
Description
This recipe details how to make delightful mini strawberry pies with a crisp homemade pie crust filled with smooth diplomat cream and fresh strawberries. The pie crust is tender and buttery, while the diplomat cream is a luscious blend of pastry cream stabilized with gelatin and folded with whipped heavy cream. Perfect bite-sized treats for dessert or special occasions.
Ingredients
Pie Crust
- 375 g All purpose flour
- 270 g Unsalted butter (82% fat, very cold)
- 120 g Water (very cold)
- ¾ teaspoon Salt
Diplomat Cream
- 500 g Whole milk (3% fat)
- 100 g Granulated sugar
- 80 g Egg yolk (approx. yolk of 4–5 eggs)
- 25 g Corn starch
- 25 g All-purpose flour
- 2 teaspoons Vanilla extract
- 50 g Unsalted butter (82% fat, room temperature soft butter)
- 3 Gelatin sheets (3×1.7g=5g gelatin overall)
- 200 g Heavy cream (very cold, 36% fat)
Filling and Decoration
- 250 g Strawberries (fresh)
- Mint leaves (for decoration, optional)
Instructions
- Prepare and Chill Pie Crust Ingredients: Mix flour and salt and place in the freezer. Cut cold butter into small chunks and chill in the freezer for 5-10 minutes until very cold.
- Make Pie Dough: Add the cold butter chunks to the chilled flour mixture and rub with your fingers until sand-like. Gradually add very cold water and stir, then gently bring the dough together without overworking, leaving some butter chunks intact. Form a disk and chill in the fridge for at least 2 hours.
- Roll Out Dough: After chilling, let the dough sit briefly at room temperature while staying cold. Roll it out between silicone baking mats or on a lightly floured surface into a 42×30 cm (16×12 inch) rectangle. Keep dough cold to avoid sticking; re-chill if necessary.
- Cut and Shape Dough: Using a cookie cutter sized to fit your muffin tin holes (approx. 11 cm/4 inches), cut dough circles. Flip the muffin pan and gently press dough pieces into each cavity. Freeze the dough-lined pan for 10 minutes.
- Bake Pie Crusts: Preheat the oven to 200°C (372°F) without fan. Bake the crusts in the muffin pan for 20 minutes, then remove from the pan, brush lightly with an egg wash (egg yolk mixed with milk), and bake an additional 5 minutes until golden brown.
- Prepare Gelatin: Soak gelatin sheets in cold water to soften while making the pastry cream.
- Make Pastry Cream Base: Whisk together sugar and egg yolks until fluffy, then whisk in cornstarch, flour, and vanilla until smooth.
- Cook Pastry Cream: Heat milk to simmer, pour slowly into the egg mixture while whisking vigorously. Return mixture to a saucepan and cook on medium heat until it thickens and starts to boil (about 1 minute after boiling), whisking constantly to avoid lumps.
- Add Gelatin and Butter: Remove excess water from gelatin sheets and stir them into the hot pastry cream one at a time. Then add soft butter gradually in three stages, mixing thoroughly to incorporate.
- Cool Pastry Cream: Transfer pastry cream to a shallow bowl, cover with plastic wrap touching the surface to prevent skin forming. Let cool to room temperature.
- Whisk Pastry Cream Smooth: Lightly whisk cooled pastry cream for 1-2 minutes for smoothness, taking care not to over-whisk which could make it runny.
- Whip Heavy Cream: Whip the cold heavy cream to soft peaks, then gently fold it into the pastry cream in three additions until fully incorporated to form diplomat cream.
- Assemble Mini Pies: Fill each baked pie crust with sliced strawberries, spoon or pipe diplomat cream on top, and decorate with additional sliced strawberries and mint leaves if desired.
- Serve and Store: Serve the mini strawberry pies immediately, or refrigerate leftovers for up to 2-3 days.
Notes
- Keep the butter and water very cold to achieve a flaky pie crust texture.
- Do not overwork the dough to preserve tender crumb and flakes.
- Using silicone baking mats helps prevent sticking when rolling out dough.
- Freezing the dough-lined muffin pan helps maintain shape during baking.
- Cover pastry cream with plastic wrap directly on the surface to avoid skin formation.
- Whip the heavy cream to soft peaks and gently fold for a light diplomat cream texture.
- Use fresh strawberries for optimal flavor and texture in the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
