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Valentine Hearts
Ingredients
- 1 puff pastry sheet
- Beaten egg to glaze
- Castor sugar for sprinkling
- 8 -10 tablespoons Crème Fraiche (you can add according to your choice both crème and strawberries)
- 100g Fresh strawberries
- ½ cup Plain chocolate melted
Preparation
Preheat oven to 220 degrees C (425 F)
Thaw the pastry sheet according to the instructions on the box. Unroll the pastry sheet and cut around 8 hearts with a heart-shaped cookie cutter. (I used a medium-sized cutter for a set of
Prick each heart with a fork, brush with beaten egg, and sprinkle lightly with some sugar.
Place these hearts on a greased baking sheet and bake for about 10 minutes until they are golden brown.
Let it cool.
Slice the strawberries and split the heart horizontally using a sharp knife.
Sandwich the heart together with creme fraiche and sliced strawberries.
Drizzle the chocolate and dust some castor sugar over the tops of the heart.
Strawberry Syrup
Ingredients
- 3 T. corn syrup
- 1 1/2 t. fresh lemon juice
- Pinch of salt
- 5 cups fresh strawberries
- Sugar to taste
- 22 grams Butter, unsalted
- 1/4 t. vanilla extract
Preparation
In a food processor or blender, puree the strawberries, then add to a medium saucepan along with the sugar and corn syrup. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer for about 3 minutes.
Remove from heat, and stir in the lemon juice, butter vanilla, and salt. Strain the syrup through a fine-mesh strainer (or if you want the syrup to be even more refined, strain it through cheesecloth).
Biscuits cake
Ingredients
- 400 grams of tender biscuits (petit beurre)
- 1 tablespoon Butter, 2 Tbsp Strawberry Jam to
- 250 ml of coffee
- 4 tablespoons corn starch (60 grams)
- 4 eggs
- 500 ml milk
- 2 tablespoons powdered sugar
- 180 gr sugar
- 1 vanilla sugar
- 300 ml whipping cream
Preparation
Cream: Separate egg whites from yolks and whip Them with a pinch of salt until stiff, THEN They chill cream until we make the filling. Put Them yolks in a bowl and mix with 150 ml milk and cornstarch until cornstarch dissolves well. In a saucepan put the rest of the milk, mixed with sugar, and put on low heat to heat it. When is hot, pour over the egg yolks in a thin continuous stirring (be careful not to Curdle the eggs).
Pour back into the saucepan and put it back on heat stirring until Makes bubbles and begins to thicken.
Put the saucepan aside and add in butter and whipped egg whites, using a whisk. Put back on heat and simmer for 2 minutes stirring so it does not stick. Assembling the cake: Make a coffee and let it cool. Slightly sweetened with sugar as desired. Prepare a square plate to align the biscuits. Soak coffee each biscuit in one second (I used petit beurre biscuits Because They absorb the liquid very fast) and align Them on the plate. After I put a row of crackers, pour a third of the cream THEN put Another layer of biscuits, and so on until you finish creating. I had four layers of cream crackers and 3 filling, the top layer must be crackers. Whip cream with 2 tablespoons powdered sugar and garnish the cake with it, THEN cocoa powder on top and put Some cherries in syrup. It is incredibly good, the coffee-flavored biscuits are soft and feel very easy. It is a kind of Tiramisu with biscuits :-). A special dessert, easy and delicious!Bon appetite!
