I know, they’re beautiful, right? I’m calling these little things French custards, but they’re really Creme Patisseries. It’s essentially just pastry cream, but it’s delicious. I think really it’s a dessert in it’s own right. Why hide it as a filling- it’s perfection on it’s own with some fresh fruit.
That’s probably not what most folks would do with it… but I’m a loner, Dottie. A rebel. Most people fill cakes or cupcakes or eclairs with it, or Napoleons maybe. But why not just fill up a little dish with it and top with fruit?
I can’t think of a reason. I mean, it’s usually the creamy part of a fruit tart anyway. Just cut out the middle man!
It’s also very simple to make, which is why I made these look extra fancy with some fruit and mint leaves.
See, I grow strawberries. And the strawberries that I grow are a very very old kind that was first grown in gardens in the 12th century. They’re known as Alpine strawberries. And not only are they a very old variety, but they’re quite unique. The ones pictured here are fully grown at just 3/4″ long. That’s right- they do not become those giant monstrosities you see in the supermarket. These are a “wild” berry, they do not send off runners either, they stay bushy and compact and adorable.
They also have a unique flavor; as ReneesGarden.com says:
[…] berries with an intensely concentrated flavor I can only describe as truly ambrosial. [And] their aroma and flavor are unmatched as garden berries.
And as written on this website:
Order strawberries in a deluxe Parisian restaurant and you’re likely to be served berries that are very small, very expensive, and also very delicious. Such fruits are not merely scaled-down or poorly grown versions of regular strawberries, but a completely different species—the near-wild alpine strawberry, Fragaria vesca.