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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 ...

Nougat and Coffee Mousse


Ingredients

for 6 to 7 servings
  • Pastry cream.
  • 120 grams soft Xixona nougat (turrón).
  • One packet instant coffee (like Nescafé).
  • Chocolate pearls.
  • 300 grams heavy cream (35% fat).
  • 30 grams icing sugar.

For the pastry cream:

  • 400 ml whole milk.
  • 4 egg yolks.
  • 30 grams cornstarch.
  • 80 grams sugar.

Preparation

Whip the heavy cream with the icing sugar until it forms soft peaks.
Make the pastry cream: heat the milk with the sugar in a saucepan.
In a bowl, whisk together the egg yolks and cornstarch until smooth with no lumps.
When the milk is just about to boil, ladle out a bit and mix it into the yolks to temper them.
Pour this mixture back into the rest of the milk and, using a hand whisk, stir vigorously. Don't let it boil—remove it from the heat just before and keep whisking for a bit longer off the heat so you get a silky smooth cream.
Divide the pastry cream into two portions. While one is still hot, stir in the instant coffee, mixing well until it's completely dissolved, then set aside.
Let the other portion cool down, then mix it with the Xixona nougat that you've mashed up with a fork.
Once both cream mixtures are completely cold, fold half of the whipped cream into each one.
Spoon the coffee cream into individual glasses first, then layer the nougat cream on top.
Crumble a bit of nougat over the top and scatter on some chocolate pearls.

I hope you enjoy this one!
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