Delicious strawberry

Directions

1. Sift the flour. ≈ 2 min
2. In a water bath, whisk the eggs and sugar until the mixture reaches a temperature of 45 to 50 °C. ≈ 3 min
3. (Note: the water bath should not be too hot initially; rapid coagulation of the egg) At this point, remove the device from the water bath and knead it until it cools (the device forms a ribbon). ⏱ ≈ 20 min
4. Gently fold in the sifted flour and melted butter. ≈ 4 min
5. Place the device on a baking sheet lined with parchment paper. ≈ 3 min
6. Bake at 220 °C. ⏱ ≈ 10 min
7. Remove the paper and let it cool. ⏱ ≈ 20 min
8. Soak the gelatin in cold water. ⏱ ≈ 30 min
9. Make a pastry cream using all the ingredients except the butter and Kirsch. ≈ 3 min
10. In the warm pastry, incorporate the gelatin and 125g of butter using an electric mixer. ≈ 4 min
11. Add another 125g of butter to the cold pastry mixture. ≈ 4 min
12. Continue beating until the cream thickens. ≈ 4 min
13. Perfume with cherry liqueur. ≈ 3 min
14. Reserve in the refrigerator (the cream should start to set so that it can be used properly). ≈ 3 min
15. Bring the water and sugar to a boil. ⏱ ≈ 10 min
16. Boil for one minute. ⏱ ≈ 10 min
17. Cool and fragrance. ⏱ ≈ 20 min