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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 ...

Porcini Mushroom Cream Soup with Mousse and Parmesan Crisp




The aroma and flavor that porcini mushrooms bring to this dish make it a wonderful starter for a special meal.
You can use dried porcini — it turns out just as delicious.

Ingredients

(for 4 people)
  • 1 packet of dried porcini mushrooms, 40g.
  • 1 leek.
  • 1 onion.
  • 1 potato, about 250g.
  • 1 tablespoon flour.
  • vegetable or chicken broth.
  • salt and olive oil.
  • 2 whole eggs.
  • 1 shallot.
  • 200ml heavy cream.
  • 80g grated Parmesan cheese.

Preparation

  1. Rehydrate the porcini in boiling water for 10 minutes.
  2. Line a baking sheet with parchment paper and spread the grated Parmesan in a square or rectangle. Bake at 180°C until it starts to turn golden, then remove from the oven. Once it's cooled down, break it into four pieces with your hands — they don't need to be perfect. Set aside for plating later.
  3. For the mousse, heat a splash of olive oil in a pan and sauté the finely chopped shallot. Add a small handful of the porcini — less than half — squeezing them with your hand and saving the soaking liquid. Let them fry for a couple of minutes and add salt. Keep the rest of the mushrooms for the cream.
  4. Blend the mushroom mixture with the two eggs and the heavy cream. Pour into a mold greased with olive oil and lined on the bottom with parchment paper so it releases easily. Bake in a water bath at 180°C for 12 to 15 minutes. Let it cool completely — it's even better if you make it the day before.
  5. To make the cream, heat some olive oil in a pot and sauté the chopped onion, the leek cut into thick slices, and the roughly chopped potato. Stir in the flour and the remaining porcini, let the flour cook for a minute, then add the broth and the mushroom soaking liquid. Simmer for 35 minutes. Blend until smooth and pass through a fine-mesh strainer.
  6. Slice the mousse into portions, one for each plate.
  7. To plate, place a slice of mousse with a piece of the Parmesan crisp on each dish. At the table, pour the piping hot cream around each serving.
You're going to love this! Enjoy.

Time for the mousse: 35 minutes
Time for the cream: 45 minutes

Notes

You can use aluminum foil instead of parchment paper if needed.

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