Delicious Strawberry Magnolia Recipe


For the custard;

50 g flour (2 tablespoons)
140 g granulated sugar (half a glass)
1 packet of vanillin
400 ml İçim Milk (1+ ¼ cup)
2 egg yolks
1.5 tablespoon butter
1 pinch of salt
1 packet of İçim Chief Cream

Ingredients for decorating our magnolias:

30 small strawberries
5 tablespoons honey
5 tablespoons tahini
2.5 tablespoons cocoa
1 pack of baby biscuits


– Put 50 g flour, 140 g granulated sugar, 1 pinch of salt and 1 packet of vanillin into the sauce pot and turn the heat to medium.
– When hot, add 400 ml of milk, whisking. Continue cooking over medium heat.
– When the custard thickens and becomes thick, take a ladle or two of the custard and mix it with 2 egg yolks in a separate bowl.
– Then pour the egg custard back into the pot and cook for another 2-3 minutes.
– Add 1.5 tablespoon of butter to the pot and melt it while whisking. When the butter melts, turn off the heat.
– Put the Pastry Chef’s Cream in a bowl and whisk at low speed until it cools down.
– Meanwhile, chop 30 small strawberries. When chopping, remove thin slices from the large middle parts of the strawberries. Cut the edges into cubes.
– Roughly crush a packet of baby biscuits.
– When the cream cools down to room temperature, add the diced strawberries, cover with contact cling wrap and refrigerate.
– Mix five tablespoons each of honey and tahini with 2.5 tablespoons of cocoa.
– Take 1 packet of İçim Şef Cream out of the refrigerator and whip it with a mixer at high speed for 4 minutes until it becomes solid and fluffy.
– Then fold the cooled custard into the whipped cream and mix.
– You will prepare the desserts in 2 medium and 4 small glasses.
– Add 1-2 strawberries to the bottom of a glass and sprinkle with biscuits. Arrange the strawberry slices on the sides of the glass and glue the strawberries well so that there is no air.
– Put 1 full tablespoon of the strawberry cream. Then spread the honey mixture you have prepared on it.
– Put strawberry cream on top of the honey mixture. Sprinkle some biscuits on top. This amount will be enough for small glasses.
– For larger glasses, you can add more strawberries on the sides, not flush with the bottom ones.

Tips for Strawberry Magnolia:

– While preparing our custard, let’s not forget to stir constantly so that the bottom of the pot does not hold.
– When making the custard, add only the yolks of the eggs. If we add the yolks of the eggs directly to the custard, our eggs may cook, so first we whisk the eggs with a fork in a separate bowl and take 2 spoons of our custard and add it to the bowl where we whisk the eggs. Now we can add all of them to our custard pot.
– Do not forget to cool the custard by whisking it before pouring it into the glasses, you can take the custard into the glasses after it has cooled.

Service Suggestion:

Serve cold, you can add more strawberries if you wish.