Elise: Strawberry, Pastry cream and Dacquoise entremets

Happy Valentine's Day ^^, I think this entremets is very suitable for today.

 Actually I really want to make beautiful desserts all this month, but thinking about the people who don't have their sweetheart (like me -*-), it's not good to have only love theme, hehe. Anyway today is Valentine's day, it will be good to have beautiful entremets for this day, the color and the taste of it is really for today, (well, red and white are always beautiful for me, haha). This entremets is very easy to make, but the look of it is so perfect. You can make dacquoise and pastry cream 1 day ahead, then whip the cram and assemble before serving. 
 If you can, choose small size strawberry  will make the entremets more cute. 

Elise: Strawberry, Pastry cream and Dacquoise entremets

Makes 8 (7.5cm piece)

Dacquoise
100g ............................... Egg whites
70g ................................. Granulated sugar
90g ................................. Icing sugar
90g ................................. Almond powder (ground almond)
20g ................................. Cake flour
......................................... Icing sugar, for sprinkle over the Dacquoise
Pastry cream
250g ............................... Milk
80g ................................. Egg yolks
70g .................................. Granulated sugar
1/2tsp ............................. Vanilla bean paste
16g ................................... Corn starch
30g ................................... Unsalted butter, soft
........................................... Pinch of salt
Sweetened whipped cream
80g ................................... Whipping cream
8g ...................................... Granulated sugar

32 ...................................... Small fresh strawberries

Preheat the oven to 180°C. 
Line baking sheet with baking paper or silpat.
Sift flour with icing sugar and almond powder, set aside.

 Whip egg white until foamy, slowly add granulated sugar and whip until firm peaks formed.
Fold the flour mixture in 3 additions.

Pipe or spoon the batter into 8cm tart ring (you will get 8-10 pieces), then remove the tart ring.
Sprinkle the icing sugar on top of the Dacquoise.
Bake for 18-20 minutes or until golden brown.
Remove from the oven, let the Dacquoise cool on the baking sheet before removing.
Let the Dacquoise cool completely.

 Whisk egg yolks, sugar, salt, corn starch and vanilla bean paste together in a saucepan.
Warm the milk by putting it in the microwavable cup and heat in the microwave for 2 minutes (or 2.30 minutes) until almost boil.
Slowly pour the hot milk into the yolks mixture, whisk all the time. 
Place over low heat, whisk all the time until the mixture boil let the mixture boil for 1 minute. 

 Remove from the heat, put the pastry cream in new bowl, whisk from time to time until 60°C. Whisk in the butter. 
Place the plastic warp directly on the pastry cream, let it cool completely.


Assemble:

Whip the whipping cream and sugar together until soft peaks formed.
Cut the strawberries in half, reserve 8 of them for decorate the entremets
Cut the Dacquoise into 7.5 cm round, then place upside down on press slightly.
Line the strawberries on the side of Dacquoise and pipe the pastry cream inside of the strawberry.
Pipe the sweetened whipped cream on top then decorate with whole strawberry.

Elise: Strawberry, Pastry cream and Dacquoise entremets