Pastry cream below
The Brigadier below
2 boxes of clean strawberries
3 cups Chantilly cream
3/4 cup of water (tea) to soak the cake
Pastry Cream (for this recipe)
1 can of condensed milk
The condensed milk can (measure the milk in the condensed milk can lol)
3 tablespoons cornstarch
6 drops of vanilla extract
3/4 cup (heaping) fresh cream
Mix the first four ingredients (passing the yolks through a sieve),
in a small pan, and take it to the fire, always stirring until it thickens.
Add the vanilla extract and cream and mix everything. Disconnect
the fire and immediately cover the candy with a piece of plastic film well adhered to the surface,
so that it does not form a hard crust. Let it cool down.
Put in a small pan: 1 can of condensed milk, 3 spoons (soup) of chocolate powder
and 1 tablespoon of butter. Mix very well and bring to a boil, stirring constantly until
start to boil. Count 1 minute, add 3/4 cup of cream and turn off the heat.
Set aside to cool.
Beat the 3 cups (tea) of fresh cream of milk well chilled in the mixer,
almost freezing, hehehe, until it begins to thicken, add 3 spoons
(soup) of sugar and 1/2 spoon (tea) of vanilla extract and beat a little more
to mix (don’t beat too much or the cream turns into butter lol).
In a bowl, cup or platter, spread the cut cake, making a layer.
Moisten the cake with water and spread the cut strawberries over it.
Over the strawberries, spread the pastry cream and, over this, spread the brigadier.
Finally, apply the whipped cream, using a cotton bag with a nozzle of your choice.
Decorate to taste.