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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 ...

Truffle Nougat


Still have time to make one more batch of nougat for Christmas? Trust me, you'll want to — these are absolutely irresistible.




Ingredients


for 1 bar
  • 250cc heavy cream.
  • 200gr dark chocolate couverture.
  • 2 tablespoons cherry liqueur.

you'll also need

  • candied cherries.
  • 1 nougat mold.

for the chocolate coating

  • 150gr dark fondant chocolate.
  • 1 tablespoon butter.
  • 6 tablespoons water.

Preparation

Line a nougat mold with aluminum foil.
Macerate the cherries in the two tablespoons of liqueur for about an hour.
Pour the cream into a saucepan and set it over medium heat. When it's just about to boil, add the chocolate couverture broken into small pieces. Stir over low heat until the chocolate melts completely, then pour in the cherry-soaked liqueur.
Pour the chocolate mixture into your lined mold and nestle the cherries right into it.
Pop it in the fridge to chill.
Once it's good and cold, unmold it carefully and set it on a wire rack.
Now for the chocolate coating: mix the fondant chocolate, butter, and water together in a bowl, then melt it all gently over a bain-marie.

Coat one side of the nougat bar with the melted chocolate, using a fork to make little decorative swirls. Let it cool again. Flip it over and coat the other side the same way.
Let it chill one more time.
Then you can slice it up and serve it on a nice platter.


Enjoy!

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