Strawberry Shortcake with Creme Anglaise

Difficulté de la recette: Medium
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Temps de préparation: 30 - 40 minutes
Temps de cuisson: 5 - 30 minutes
Nombre de personnes: Up to 8 people
Plat: Desserts

Réalisée avec :

Mélangeurs à l'immersion / Mélangeurs à main

Makes 8 biscuits

Prep: 30-45 minutes

Cook: 14-15 minutes

Difficulty Level: Medium

Ingrédients

For Topping

1 pound fresh strawberries, tops removed
1 1/2 teaspoons sugar

For Shortcakes

3/4 cup milk
1 tbsp lemon juice
2 cups all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
¼ cup sugar + 1 tablespoon, divided
4 tbsp unsalted butter, frozen and cut in half
1 egg white, lightly beaten

For Whipped Cream

2 tbsp real maple syrup
1 cup heavy cream, chilled

Adjust oven rack to lower middle position; heat oven to 425° F.
To make topping, slice half of the berries lengthwise and set aside. Take the other half and place in the Braun Multiquick beaker attachment. Using the Multiquick and blender with the blending shaft attachment, gently crush the berries, moving the blender up a down in the beaker a few times until a chunky consistency. Add the rest of the berries and the sugar and give it a final pulse until it is slightly liquid but still has chunks; set aside.
To make shortcakes, combine, milk and lemon juice, set aside. Mix flour, salt, baking powder, baking soda and ¼ cup sugar in a medium bowl. Using Braun’s Multiquick 1.5-cup chopper, pulse a couple times on high speed to chop frozen butter into small pieces. Toss butter with flour mixture to coat. Working quickly with both hands, rub butter into dry ingredients with fingertips until mixture is crumbly. Stir in milk mixture and mix until just combined. Form dough into a ball and turn out onto a cutting board.
Pat dough into 8 x 6-inch rectangle. Flour 3-inch biscuit cutter; cut dough into 6 rounds. Gather remaining dough and cut 2 additional biscuits. Place biscuits 1 inch apart on small ungreased baking sheet; brush dough tops with egg white and sprinkle with remaining 1 tbsp. sugar. Bake until golden brown, about 14 to 15 minutes. Place baking sheet on wire rack and cool shortcakes slightly, about 10 minutes.
To make whipped cream, add syrup to cream in cleaned out beaker attachment. Beat on low speed using the Multiquick Hand blender with whisk attachment until small bubbles form, about 30 seconds. Working in 30-second increments, slowly increase the speed to high and beat mixture until cream has doubled in volume and soft peaks form.
To assemble, halve each biscuit crosswise, spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Top with biscuit top and serve immediately.