Strawberry crumble

To prepare strawberry crumble, start by washing the strawberries and coarsely dicing them 1. Place them in a non-stick pan, add the sugar 2 and the grated peel of a lemon 3.

Saut? the strawberries for 5-6 minutes, frequently turning them over 4, then prepare the cream. Place the milk in a saucepan, together with the pulp and seeds of the vanilla bean 5. Bring to the boil and remove the bean 6.

Place the egg yolks, the sugar 7 and the potato starch 8 in a bowl and stir. Temper the egg mixture with a little milk 9 and stir.

Add the milk and egg mixture to the saucepan 10, then cook to thicken it 11. Place the cream in a bowl 12, cover with some plastic wrap and leave to cool.

Now make the crumble: place the flour 00 in a bowl, add the almond flour 13, the corn flour 14 and the sugar 15.

Dice the cold butter straight from the refrigerator and add it to the dry ingredients 16; start to crumble between your finger tips 17, then add the whole egg and the egg yolk 18.

Continue to mix rapidly with your finger tips, so as not to heat the dough up too much 19; once you achieve a homogeneous yet floury consistency, sprinkle just over half of the mixture into a 9 inch diameter cake mold lined with parchment paper; spread it over the bottom and along the edges using the back of a spoon 20. Distribute the sauteed strawberries over the crumble base 21.

Now use a spoon to add the cooled cream you prepared earlier to the strawberries 22, and sprinkle with the remaining dough to cover the filling 23. The strawberry crumble is ready to be baked 24 in a conventional oven preheated to 355°F (180°C) for 30 minutes (or in a convection oven preheated to 320°F (160°C) , for around 25 minutes).

Once baked, remove the cake from the oven 25, leave to cool, remove from the mold and place it on a serving dish. Sprinkle the strawberry crumble with the powdered sugar 26 and leave to cool before serving 27.