Strawberry Cream Puff
Luke only makes this dish from June through the summer, as the strawberries cannot be refrigerated
Serves 4, each cream puff is a sharing plate for 2 people
250 g freshly picked strawberries,
trimmed and sliced
puff past y, ready made is fin
1 egg, beaten for wash
a sprinkling of sugar
100 g white chocolate
Greek basil sprigs
Ingredients for the White Chocolate Mousse:
White chocolate mousse
375 g white chocolate
150 ml double cream
1½ leaves gelatine, softened in
500 ml whipping cream
2 egg whites
For the pastry cases, preheat oven to 170°C. Lay the pastry flat and cut into 20 cm x 12 cm rectangles and carefully score a rectangle 3 cm from the edge. Place on a baking tray lined with greaseproof paper, lightly brush with egg wash and sprinkle with sugar. Bake until puffy and golden. Remove from the oven and very carefully run a sharp knife around the scoring and lift off the ‘lid’.
For the white chocolate mousse, bring the cream to the boil over a bain marie and melt the chocolate over another bain marie. Whisk the double cream to soft peaks and whisk the egg whites to soft peaks as well. Dissolve the softened gelatine into the hot cream then emulsify the chocolate into the cream by very slowly pouring in the chocolate and continuing to whisk. Fold in the whipped cream and then fold in the whisked egg whites. Spoon some of the mousse into the pastry baskets, place them in the fridge and refrigerate the rest until set.
Make a caramelised white chocolate powder by preheating oven to 160°C. Place the chocolate in the oven on a silpat mat for 20 minutes. The chocolate will melt and caramelise but not fall apart. Remove from the oven and cool then chop up into powdery crumbs.
When ready to serve, fill the bas ets with strawberries then top with four rocher of mousse, sprinkle with caramelised chocolate and garnish with a couple Greek basil sprigs.