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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 ...

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 tip of a sharp knife to carefully split each pastry rectangle in half lengthwise...
Whip the 400g of cream with the powdered sugar until it holds soft peaks. Pop it in the fridge while you get the rest ready.
Just before serving, melt the grated chocolate with the 40g of cream in a double boiler, stirring until smooth.
Fill the bottom half of each pastry with a generous layer of whipped cream and dust with powdered sugar. Slice the strawberries and fan them out gently, then arrange them on top. Drizzle with the warm chocolate sauce.
Serve right away while the pastry is still crisp and the chocolate is glossy...
Enjoy!
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