Dessert Pastries with Strawberries (Tulipes aux fraises)

• 10 to 12 free-form dessert cups (see recipe)
• 2 1/2 cups pastry cream (see recipe)
• 30 to 36 red, ripe strawberries, stems removed (see note)
• Confectioners' sugar for garnish

1. Arrange one dessert cup on each of 10 or 12 plates.
2. Spoon an equal portion of the pastry cream in the center of each cup.
3. Garnish the top of the pastry cream decoratively with three strawberries.
4. Hold a small sieve over the top of each serving and add a little confectioners' sugar.
5. Sprinkle the tops with sugar.

dessert, pastry cream, red, confectioners

Taken from cooking.nytimes.com/recipes/1439 (may not work)