GLUTEN-FREE CUSTARD

STRAWBERRY PIE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 2

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 GLUTEN-FREE CUSTARD STRAWBERRY PIE
for 1 pie d=16 cm

VANILLA CUSTARD (PASTRY CREAM)

Ingredients Total weight: ~ 252 g 100%

Milk 3.2% 125 g 50%

Egg yolks 25 g 10%
Sugar 30 g 12%
Corn starch 10 g 4%
Butter 82% 62 g 24%
Vanilla 1/2 pod <1%

1 Pour milk into a saucepan, add vanilla seeds and the vanilla pod itself. Heat the milk with vanilla to
80 °C / 176 °F.

2 Meanwhile, mix the sugar and cornstarch with a whisk, add the egg yolks and whisk until smooth.

3 Pour the hot vanilla infused milk onto the egg mixture, stir with a whisk and transfer everything
back into the saucepan.

4 Return the saucepan on the stove and bring the mixture to a boil on medium heat, stirring
constantly with a whisk. Cook the custard for another minute after it has boiled and then remove it
from the heat.

5 Transfer the custard to a measuring cup, add room temperature soft butter and process the
mixture with a hand blender until smooth.

6 Prepare a cake ring d=12 cm by covering its bottom with cling film. Place it on a baking tray lined
with a silicone mat. Pour the pastry cream into the ring and spread it evenly with a silicone spatula.

7 Place the ring in the freezer until it gets completely frozen.

STRAWBERRY CONFITURE

Ingredients Total weight: ~ 196 g 100%

Fresh strawberries (1) 70 g 36%

Fresh strawberries (2) 70 g 36%
Sugar (1) 19 g 10%
Strawberry puree 26 g 13%
Sugar (2) 5g 2%
Lemon juice 5g 2%
Pectin NH 1.5 g <1%

1 Dice the strawberries (1) into small cubes.

2 Place strawberry puree, sugar (1) and diced strawberries (1) to a saucepan, and bring everything
to 30-35 °C / 86-95 °F on medium heat.

3 In a separate container, mix the pectin and sugar (2) with a whisk, then gradually add them to the 3
mixture, stirring constantly.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 GLUTEN-FREE CUSTARD STRAWBERRY PIE
for 1 pie d=16 cm

STRAWBERRY CONFITURE

4 Bring the mixture to a boil and cook it for about 30 seconds, stirring occasionally.

5 When the confiture has reached 103 °C / 217 °F, remove the saucepan from the heat and add the
lemon juice. Mix with a silicone spatula.

6 Finally, add diced strawberries (2) and mix with a spatula.

7 Transfer the confiture into a cling bowl, cover it with cling film and place it in the fridge for a few
hours to cool down and stabilize.

ALMOND BATTER

Ingredients Total weight: ~ 350 g 100%

Almond powder 125 g 36%

Egg yolks 40 g 11%
Egg whites 60 g 17%
Sugar (1) 35 g 10%
Sugar (2) 35 g 10%
Butter 82% 40 g 11%
Sea salt 1g <1%
Baking powder 4g 1%
Corn starch 10 g 3%

1 Pour the almond powder, cornstarch, baking powder and salt into a big bowl. Add sugar (1) and
mix everything well with a whisk.

2 Add the egg yolks and mix a bit until the mixture starts resembling marzipan.

3 Then add melted butter, which is at 45-50 °C / 113-122 °F, and mix until combined. Set the
mixture aside.

4 Whip the room temperature egg whites with sugar (2) in a mixer with a whisk attachment at
medium speed into stiff peaks.

5 Gradually add whipped egg whites to the batter in 3 steps. Mix with a spatula.

6 Transfer the finished batter to a piping bag fitted with a round piping tip d=10 mm.

ASSEMBLING AND BAKING THE PIE

Ingredients

Frozen vanilla custard (pastry cream) insert

Almond batter

4
1 Take the frozen vanilla custard from the ring.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 GLUTEN-FREE CUSTARD STRAWBERRY PIE
for 1 pie d=16 cm

ASSEMBLING AND BAKING THE PIE

2 Prepare a baking ring d=16 cm: spray the sides of the ring with grease spray and line it with a
strip of parchment paper. Place it on a baking tray lined with a perforated silicone mat.

3 Pipe half of the batter into the ring and place the frozen custard insert inside.

4 Then pipe the rest of the batter on top of the vanilla custard and smooth it with an offset spatula.

5 Bake the pie for 30 minutes in the fan oven, preheated to 150 °C / 302 °F, minding the
peculiarities of your oven. The ready pie should spring back when pressed lightly.

6 Let the pie cool down at room temperature for about 1 hour.

DECORATING THE PIE

Ingredients

Strawberry confiture 196 g

Fresh strawberries 300-400 g
Baked gluten-free custard strawberry pie
Sufficient quantity of non-melting icing sugar
Sufficient quantity of fresh basil

1 Unmold the pie using a small offset spatula and remove the parchment paper strip.

2 Dust the edge of the pie with some non-melting icing sugar using a fine sifter.

3 Transfer the pie to a cake board.

4 Stir the strawberry confiture with a spoon and apply it to the center of the pie. Keep some
confiture for further decoration.

5 Cut the fresh strawberries into pieces and arrange them on top of the confiture, creating a
dynamic decoration.

6 Process the leftover strawberry confiture with a hand blender and put it into a paper cone. Pipe
the confiture between strawberry pieces.

7 Decorate the pie with fresh basil leaves.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev