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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 ...

Chocolate and Coconut Cream Cake



ingredients

for the sponge cake:

  • 3 whole eggs.
  • 80g sugar.
  • 170g butter.
  • 50g dark chocolate.
  • 50g milk chocolate.
  • 20g cocoa powder.
  • 80g cake flour.
  • 1 tsp vanilla extract.
  • 1 tsp baking powder.

for the coconut cream:

  • 3 egg yolks.
  • 1/4 liter milk.
  • 50g sugar.
  • 15g cornstarch.
  • 30g shredded coconut.

for the cake topping:

  • 100g dark chocolate.
  • 150g heavy cream.
  • shredded coconut for dusting.

you'll also need:

  • 1 cake pan, 22-24cm diameter.
  • butter.
  • parchment paper.

preparation

We'll make everything right in the cake pan from start to finish, which makes cleanup much easier.
Grease the pan with butter and line it with a round piece of parchment paper, letting it extend above the sides.
Press down the folds that form in the paper. If needed, make a few small cuts so it lies as flat as possible.
Preheat your oven to 180°C, with heat from top and bottom.
Sift the flour, baking powder, and cocoa powder together. Set aside.
In a bowl, put both chocolates and the butter.
Melt everything together in the microwave or over a double boiler until you have a smooth, silky mixture.
Let it cool slightly, then stir in the sugar, vanilla extract, and eggs one at a time, beating constantly.
Finally, fold in the sifted flour, cocoa, and baking powder, mixing well until you have a smooth batter with no lumps.
Pour the batter into the prepared pan.

Bake for 25 minutes. Test with a toothpick to make sure it's done, then remove from the oven.
Let it cool completely in the pan. This is important: don't remove the cake from the pan, and don't peel away the parchment paper yet.
While the cake is cooling, make the cream. Pour the milk into a saucepan with the sugar and heat it up.
In a separate bowl, whisk together the egg yolks and cornstarch.
When the milk is just about to boil, slowly pour it into the yolk mixture, stirring constantly. Return everything to low heat and keep stirring until the cream thickens nicely.
Take it off the heat and stir in the 30g of shredded coconut.
Let it cool down.
Once the cream has cooled, spread it evenly over the chocolate sponge, still in the pan. Smooth it out with a spatula.
Pop it in the fridge until everything is well chilled.
For the chocolate topping, heat the cream in a small saucepan over low heat with the grated chocolate.
Stir with a whisk until the chocolate melts completely.
Pour this ganache over the coconut cream and smooth it out.
Sprinkle shredded coconut over the chocolate layer.
Return to the fridge and let it set overnight.
The next day, when the cake is completely cold and firm, carefully remove it from the pan by gently pulling on the parchment paper.
Peel away the paper from the bottom and transfer the cake to a serving plate. Keep it refrigerated until you're ready to serve.

Enjoy your dessert!

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