Mixed Berry Cream Pie
It’s easy and inexpensive to get hold of locally grown fresh berries this time of the year so I’m taking advantage of it. To make this cream pie, you will need a few recipes.
Graham Cracker Pie Crust
French Pastry Cream
Fresh Strawberries and Blueberries (or any berry you want)
Make your own stabilized whipped cream
1 teaspoon unflavored gelatin
4 teaspoons cold water
1/4 cup confectioners sugar, sifted
1 cup cold heavy whipping cream
Combine gelatin and water in a small pot. Heat on low, stirring just until gelatin is dissolved. Remove from heat and cool.
In a mixer, on medium to high speed, beat the sugar and cream until it begins to thicken. Continue to beat and slowly add in the gelatin. Beat until whipped.
Chocolate brigadeiros are one of my favorite treats to make. They are easy, only take a few ingredients and they taste great! So why not make them with strawberries?
You can find my original chocolate brigadeiro recipe here!
This one below is 99% the same as the one above but the measurements are slightly different and you’ll need strawberries. You’ll also want to have a hand towel and vegetable oil spray on hand as the brigadeiro is sticky and wrapping it around the strawberry will either be really fun, if you like molding, or really messy. It all depends on your perception. But in the end, they are so good it’s really worth the mess.
1 14oz can of condensed milk
2 tbsp butter
5 tbsp chocolate powder
Chocolate Sprinkles for rolling and decorating
12 medium strawberries, stemmed
Vegetable oil spray
Follow directions in the above video.
See these chocolate dipped strawberries? There’s even more chocolate inside of them. They are chocolate filled in addition to dipped. I double-downed on the chocolate.
I could never understand why people spend so much money buying chocolate dipped strawberries when they can easily and inexpensively make them. And it only takes two ingredients. Strawberries and melted chocolate.
My local farm has pick your own strawberries. That’s the best way to pick large, juicy and fresh berries to fill and dip. When filling strawberries, you want to find the largest ones you can get your hands on.
Before starting, be sure strawberries are completely dry and at room temperature. Strawberries have condensation when they come out of the refrigerator and the chocolate will fall off if they are damp. You can dry them with a paper towel. Using the back of a pastry tip (you could use a paring knife, a spoon, or an apple corer if the berries are jumbo), I cut out a hole about 1/2 inch deep.
Spoon in or pipe chocolate inside the strawberries with a pastry bag. A pastry bag or better yet, a parchment cone with fill the berries neatly. Keep them upright in a bowl and refrigerate until the chocolate is hard. Melt some more chocolate and dip again with a fork. Or if you don’t mind getting messy, you could use your fingers. Decorate with sprinkles, non-pareils, nuts, chocolate chips if you wish. Put back in the refrigerator to harden.
From the top, you can see the chocolate filling.