Dive into the delightful layers of these strawberry and speculoos verrines, featuring a silky pastry cream paired with fresh, vibrant strawberry coulis and crunchy speculoos cookies. This dessert combines classic flavors in a modern presentation, making each spoonful a perfect blend of creamy, fruity, and biscuity textures. Ideal for satisfying your sweet tooth with elegance and sophistication.
Why You’ll Love This:
These verrines are not only a feast for the eyes but also offer a harmonious combination of flavors that are both comforting and refreshing. The richness of the vanilla-infused pastry cream beautifully contrasts with the tangy sweetness of the strawberry coulis, while the speculoos provides a delightful crunch that complements the smooth textures.
Perfect Occasion:
Perfect for dinner parties, bridal showers, or as a refined dessert at brunches. These verrines are also great for festive occasions, providing a beautiful and easy-to-serve dessert option that will impress any guest.
Decoration Tips:
Garnish with a few slices of fresh strawberries and a sprinkle of crushed speculoos cookies on top for added texture. A mint leaf or a drizzle of melted chocolate can also enhance the visual appeal, making these verrines a stunning addition to any dessert table.
Ingredients:
- For the Pastry Cream:
- 65g sugar
- 16g vanilla sugar
- 3 egg yolks
- 35g flour
- 350ml milk
- For the Strawberry Coulis:
- 125g strawberries
- 25g sugar
- 1 tbsp lemon juice
- Additional Components:
- Speculoos cookies
- Fresh strawberries for layering and garnish
Instructions:
- Prepare the Pastry Cream:
- In a saucepan, bring the milk to a boil.
- In a separate bowl, vigorously whisk together the egg yolks, vanilla sugar, and sugar until well combined. Mix in the flour.
- Gradually pour the hot milk over the egg mixture, stirring continuously.
- Return the mixture to low heat and stir continuously until the cream thickens, about 5-10 minutes. Remove from heat as soon as it begins to bubble.
- Make the Strawberry Coulis:
- In a blender, blend the strawberries, sugar, and lemon juice until smooth.
- Strain through a fine mesh sieve or cheesecloth to remove seeds.
- Assemble the Verrines:
- Place a layer of crushed speculoos cookies at the bottom of each serving glass.
- Spoon a layer of the pastry cream over the speculoos.
- Add a layer of strawberry coulis.
- Optionally, add fresh strawberry slices for extra freshness and a beautiful visual layer.
- Repeat the layering if desired and finish with a top layer of pastry cream or coulis.
- Chill and Serve:
- Refrigerate the verrines for at least an hour to allow the flavors to meld and the dessert to set.
- Garnish with additional strawberry slices and crushed speculoos cookies just before serving.
Enjoy these luxurious strawberry and speculoos verrines, a dessert that’s as pleasing to the palate as it is to the eye, perfect for any occasion that calls for a special treat!
