An elegant dessert inspired by French cuisine. Crispy pastry with velvety strawberry mousse!
Ingredients:
Choux Pastry:
- Eggs – 6 pieces
- Cocoa powder – 10 g
- Butter – 100 g
- Wheat flour – 190 g
- Water – 200 ml
Shortcrust Pastry:
- Brown sugar – 50 g
- Cocoa powder – 20 g
- Butter – 100 g
- Wheat flour – 70 g
Strawberry Cream:
- Vanilla pudding – 80 g
- Sugar – 60 g
- Butter – 60 g
- 3.2% Milk – 300 ml
- Frozen strawberries – 300 g
Preparation:
Step 1: Prepare the Choux Pastry
- Sift the flour with cocoa powder. Add cold, diced butter and brown sugar. Knead the dough until it forms a uniform mass (if it doesn’t stick together, add a little cold water). Wrap the dough in plastic wrap and refrigerate.
Step 2: Shape the Pastries
- Bring water with butter to a boil. Sift the flour with cocoa powder and gradually add it to the water, stirring vigorously. Cook until all the ingredients are fully combined. Allow the mixture to cool. Then blend it while gradually adding eggs. Transfer the mixture to a pastry bag and create 12 pastries on a baking sheet lined with parchment paper.
- Roll out the chilled shortcrust pastry between two pieces of parchment paper to a thickness of about 3-4 mm. Cut out circles from the dough and place them on the choux pastry.
- Bake for 10 minutes at 220°C, then for about 20 minutes at 195°C.
Step 3: Prepare the Strawberry Cream
- Pour half of the milk into a saucepan, add the thawed strawberries and sugar. Blend everything, then bring to a boil.
- In the other half of the milk, mix the vanilla pudding. Once the strawberries start to boil, add the mixed pudding, stirring well. When the mixture cools slightly, add the softened butter and mix. Leave the cream to cool completely.
- Cut the baked and cooled choux pastries in half.
- Transfer the cream to a pastry bag, pipe it onto the bottom halves of the pastries, and cover with the top halves. You can dust the pastries with powdered sugar or decorate them with the remaining cream and fresh fruit.
