Light and crunchy. A real treat!
Ingredients for 6 people500 to 800 g fresh charlotte strawberries
Chocolate shortcrust pastry
180 g all-purpose flour
120 g butter
60 g granulated sugar
20 g eggyolk
20 g unsweetened cocoa powder
1 teaspoon heavy whipping cream
1 pinch of salt
White-chocolate mousse
200 g white chocolate
200 g cold heavy whipping cream
1 teaspoon heavy whipping cream
1 gelatin sheet Dr. Oetker (2 g)
Method
Chocolate shortcrust pastry
- In a stand mixer or between your hands, rub the butter into the flour.
- Add the sugar, the salt, the yolk, the cream and the chocolate and knead the dough until homogeneous.
- Put the dough 30 min in the fridge.
- Preheat the oven to 356°F.
- Roll out the dough to a round shape.
- Put it in a pie mold, cover it with wax paper and ceramic beads to prevent the crust from swelling.
- Bake for 15 min, remove the wax paper and the beads and bake for another 10 min.
- Let it cool down.
White-chocolate mousse
- Melt your chocolate in a bain-marie.
- Whip the cream.
- Melt the gelatin with the teaspoon of cream.
- Mix into the chocolate then fold the whipped cream into the chocolate.
- Pour over your shortcrust pastry and add your fresh strawberries.
- Put in the fridge.
No comments:
Post a Comment