How to Make Wild Strawberry Chiboust by Tess Levin of Fluff Cups

Looking for a sweet and fruity dessert that will leave your taste buds craving for more? Look no further than this Wild Strawberry Chiboust recipe, made by the one and only Tess Levin of Fluff Cups using Amoretti's Natural Wild Strawberry Artisan Flavor! With its light and fluffy texture, and a burst of wild strawberry flavor, this dessert is perfect for any occasion, whether it's a dinner party or a cozy night in. So grab your apron and get ready to whip up this delectable dessert that's sure to impress!

Ingredients

Pastry Cream

• 2 tbsp cornstarch
• 5 tbsp. granulated sugar
• 1 cup milk
• 2 egg yolks
• 1 tsp Amoretti® Vanilla Madagascar Bourbon Water Soluble 2X
• 2 tbsp. Amoretti® Natural Wild Strawberry Artisan Flavor

Whipped Cream

• 1 cup heavy cream
• 3 tbsp. granulated sugar
• 1 tsp. Amoretti® Vanilla Madagascar Bourbon Water Soluble 2X

Directions

Pastry Cream

1. In a small bowl add 2 tbsp of sugar, 1/2 cup milk, corn starch and egg yolks. Mix until combined.
2. Combine remaining milk and sugar in a pot - heat until scalding.
3. Temper hot liquid into cornstarch mixture. Then continue cooking until nape.
4. Remove from heat and strain into a bowl to remove and clumps. 
5. Add Vanilla, Wild strawberry Artisan and butter.
6. Cover and chill in refrigerator.

Whipped Cream

1. Add heavy cream and sugar into a cold bowl, mix until soft peaks.
2. Add vanilla and mix until combined.
3. Once pastry cream has cooled everything has cooled fold in this the whipped cream until combined.
4. Use this delicious Chiboust to fill pastry shells, layer into a cake, or eat straight!