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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 ...

Salt Cod Fritters


Ingredients

  • 300g desalted salt cod, boneless.
  • 100cc water.
  • chopped parsley.
  • two garlic cloves.
  • extra virgin olive oil.

For the batter:

  • 1/4 liter water.
  • 150g flour.
  • 100g butter.
  • 5 or 6 eggs.
  • 1 pinch of salt.
 

Preparation

Heat the water in a pot, and when it comes to a boil, add the cod and let it cook for just two minutes.
Drain it, and when it's cool enough to handle, flake it well with your fingers. Set aside.
In a tall pot or saucepan, put the water and butter on the heat until the butter melts completely.
Once the butter has melted, add all the flour at once, lower the heat, and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pot and forms a ball.
Take it off the heat and start adding the eggs one at a time. Don't add the next one until the previous one is fully mixed in. If your eggs are quite large, you might not need all of them. When you lift the batter with the wooden spoon and it falls in a ribbon-like stream, you're done adding eggs.
You should end up with a smooth, glossy batter.
Fold in the chopped garlic and parsley, then add the flaked cod.
Pop the batter in the fridge for 30 minutes to rest.
When you're ready to fry, heat plenty of oil in a deep pan. Using a spoon, scoop small portions of the batter and drop them into the hot oil, frying until golden on all sides.
Transfer the fritters to a plate lined with paper towels to soak up the extra oil, then serve them hot while they're still crispy.


Enjoy!
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