Difficulty:[usr 3]
Cut the vanilla bean in half lengthwise. Put it in the milk poured into a saucepan. Boil the water. Remove from heat. Leave to infuse for 15 minutes.
In a bowl, whisk together the egg yolks, sugar and flour. Slowly stir in the milk. Pass the preparation. Thicken this cream over medium heat, stirring constantly. flavor with a drizzle of rum. Let cool. Reserve in the refrigerator.
Put the beaters in the freezer for 15 minutes. Remove them. Use them immediately to whip the whipped cream. Gradually add it to the egg cream. Book cool.
Wash then tail the gariguettes. Cut half into thin strips. Mix the others with a little water and a squeeze of lemon juice. Skip that grout.
Preheat the oven to 210° C ( th-7 ). Brush the pastry sheets with melted butter. Make them take the shape of your choice in a bowl. Trim the edges if necessary. Slide in the oven for 2 minutes to color.
Let cool a little.
Fill them with mousseline cream and sliced strawberries. Dust with icing sugar.
Serve with coulis.
