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Strawberries with Cream and Chocolate

Here's a dessert that doesn't ask much of you but gives plenty back: fresh strawberries nestled in whipped cream, tucked inside flaky puff pastry, and finished with a drizzle of dark chocolate. Simple, elegant, and just the thing when strawberries are at their best. Ingredients For 4 people 12 large strawberries. 1/2 sheet of rectangular puff pastry. 400g heavy cream for whipping (35% fat). 60g powdered sugar for whipping the cream. 75g dark chocolate (I use Nestlé Postres). 40g heavy cream (35% fat). 1 egg yolk beaten with a few drops of water. Powdered sugar for dusting. Preparation Preheat your oven to 180°C. Start by baking the puff pastry. Use a pastry cutter to cut out 4 rectangles and arrange them on a baking sheet lined with parchment paper... Brush the tops with the egg wash and slide the tray into the oven. Bake until the pastry turns golden and puffs up beautifully, about 8 to 10 minutes... Once they've cooled completely, use the ...

Crepes with Smoked Salmon and Cream Cheese


Ingredients

For 4 people
  • Crepes.
  • 180g smoked salmon.
  • 150g cream cheese (Philadelphia-style).
  • 1 to 2 tablespoons heavy cream.
  • 1 teaspoon lemon juice.
  • Plenty of freshly ground black pepper.
  • Chopped fresh parsley.

 For the vinaigrette:

  • 2 tablespoons balsamic vinegar from Modena.
  • 3 tablespoons orange juice.
  • Salt.
  • 1 teaspoon sugar.

For the crepes:

  • 135g cake flour.
  • 3 whole eggs.
  • 250g milk.
  • 30g extra virgin olive oil.
  • Butter for cooking.

Preparation 

Let's start by making the crepes: In a tall bowl, whisk together all the ingredients except the butter until you have a very smooth, thin batter.
Heat your crepe pan or skillet (I use a 22cm one) with a little butter and pour in two spoonfuls of batter. Quickly tilt and swirl the pan so the batter coats the entire surface evenly — you don't want any excess pooling. You need to work fast because this batter cooks very quickly.
When it's cooked on one side, flip the pan and give it a sharp tap so the crepe lands on your spatula, then slide it back into the pan to cook the other side.
Continue making the rest of the crepes, adding a small knob of butter to the pan for each one.
To see step-by-step photos of the process, click here...
To make the filling: Chop the salmon into very small pieces and mix it with the remaining ingredients. Season with salt and pepper to taste.
Spread 1 tablespoon of filling evenly over each crepe.
 
Roll them up tightly and wrap each one in plastic film.
Refrigerate for at least 1 hour.
Slice each crepe roll in half on the diagonal.
In a small bowl, whisk together the vinegar and orange juice with the sugar and a pinch of salt until emulsified.
Serve the crepes drizzled with the vinaigrette.

Enjoy!

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