Strawberry sablé

Method

1. For the sablé paste, cream the butter and sugar together in a round bottom bowl.

2. Add the egg yolk and mix in lightly.

3. Stir in the flour and mix in with fingers to a crumb texture.

4. Rub together on the work surface to create a smooth paste. Wrap in cling film and leave to rest for 12 hours.

5. To make the pastry cream, cream the egg yolks and sugar together and then mix in the flour.

6. Bring the milk and vanilla pod to the boil in a separate pan, then pour a little into the egg yolk pan, whisking until smooth.

7. Add the remainder of the liquid, and cook over a gentle heat, stirring to a smooth cream, for 5 minutes until thickened, and then add the strawberry liquor. Leave to cool.

8. Set the oven to 170°C/gas 3. Roll out the sablé paste into discs of about 3mm thick using a fluted cutter, and then leave to rest in the fridge for approx 10 minutes.

9. Place the discs onto a non-stick baking tray and bake for 3-4 minutes, until the sablés are a light sand colour.

10. Slice 8 strawberries in half ensuring to remove the stalks first; mix with a tablespoon of strawberry coulis.

11. Place 1 piece of sablé into the centre of the plate. Place the halved strawberries onto the sable then a small amount of the pastry cream into the centre. Repeat this process to create another layer. Then place another sheet of sable on the top. Dust with icing sugar, garnish with half a strawberry on the top. Drizzle a small amount of strawberry coulis around and then serve.