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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 ...

Zucchini and Egg Hand Pies




ingredients

  • 15 or 16 hand pies.
  • 1 zucchini.
  • 1/2 leek.
  • 100 grams semi-cured cheese.
  • 2 whole eggs.
  • oregano.
  • salt.
  • freshly ground black pepper.
  • 2 tablespoons extra virgin olive oil.
  • 1 beaten egg for brushing the dough.
  • sesame seeds (optional).

for the dough:

for 15/16 pieces
  • 300 grams cake flour.
  • 150 grams warm water.
  • 90 grams extra virgin olive oil.
  • 1/2 teaspoon salt.
  • 5 grams dry baker's yeast.

preparation

Mix together all the dough ingredients and knead them well.
Shape the dough into a ball and place it in a bowl brushed with olive oil, then cover with plastic wrap.
Let it rest somewhere warm for about an hour.
While the dough rises, we'll get the filling ready.
Dice the zucchini and leek into very small pieces.
Sauté them in the two tablespoons of oil, season with salt and pepper, and sprinkle in some oregano.
Just before taking the pan off the heat, pour in the two beaten eggs and scramble everything together. Keep it on the heat until the eggs are fully cooked.
Stir in the cheese, also diced small.
Then remove from the heat.
Set it aside to cool completely.
Preheat your oven to 180°C, with heat from both top and bottom.
After an hour, the dough will have grown nicely.
Turn it out onto your work surface and divide it into pieces of about 25 to 30 grams each.
Roll out and flatten each piece, then brush the entire edge with beaten egg.
Place a spoonful of filling in the center of each one.
Fold them over and seal, shaping them into little crescents.
Arrange them on a baking sheet lined with parchment paper.
Brush them with beaten egg and sprinkle with sesame seeds.
Bake for 20 to 25 minutes, or until they turn a lovely golden brown.

I hope you enjoy them!
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