Do you want to use strawberry in the pie filling? learn the best trick



Despite being one of the most requested fillings by customers, strawberry It’s a big challenge for pastry chefs. If you’re not very careful, the fruit in nature it can release a lot of water in cakes and desserts. Using fresh fruit already reduces the shelf life of desserts, but if they release even more water, the term is reduced. For this reason it is essential to know how to use them in the best possible way to keep your sweets in perfect condition and prevent them from getting ruined.

“Strawberry is a fruit that has a lot of water in its composition. To give you an idea, a 100g portion has 92% water. In other words: it’s a lot. That’s why, simply cutting it and putting it in the cake is not the best way to use it because it will release even more water,” explains Bruna Rebelo, a teacher specializing in tall cakes topped with butter cream.

But while it’s not an easy task, it’s not impossible. According to the pastry chef, there is a great makeup to prevent the strawberry from releasing its natural water into the filling. So you won’t have to fear the result the next day!

“When we use the whole fruit, for example to fill a cake, we usually remove the green leaves, but the stem is worth keeping because it acts as a protection.

How to prevent strawberries from releasing water into the filling

To help you fearlessly use strawberries in the filling of your cakes and desserts, the expert explains in detail the best trick that prevents fruit from releasing water.

  1. Soak whole strawberries in the bleach solution for 5 minutes.
  2. Wash under running water, remove the leaves and cut them into small pieces.
  3. Put it in a sieve inside a bowl
  4. On top of the fruit, add two tablespoons of granulated sugar or icing sugar for every 250 g of strawberry; if the fruit is already naturally sweet, you can reduce this amount a bit, as well as increase it a bit if it is too acidic
  5. Mix well and let it rest in the fridge for at least 30-45 minutes (the longer it rests, the more water it will release)
  6. After the rest period, take the strawberries out of the fridge and they are ready to fill the desserts!

Collaboration: Bruna Rebelo, pastry chef and teacher specializing in tall stuffed cakes butter cream.

Source: Terra

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