French strawberry shortcake with crème pâtissière from COOK - SWEET: Essential Recipes for Cakes, Desserts and More (page 24) by Karen Martini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla paste for natural vanilla extract (for the sablé breton), and natural vanilla extract or vanilla paste for vanilla bean (for the crème pâtissière). Sablé breton dough needs to be chilled for 15 minutes.

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