Strawberry Chocolate Pastries
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
12
Description
Strawberry Chocolate Pastries
Ingredients
- Butter - 1.8 oz
- Farm fresh eggs - 4 pieces
- Sugar - 4.4 oz
- Vanilla salt - 0.3 oz
- Wheat Flour - 3.5 oz
- Cocoa Powder - 2 tablespoons
- Baking Powder - 0.5 oz
- Dark Chocolate Glaze Dr.Oetker - 5.3 oz
- Strawberry - 26.5 oz
- Cream - 14.1 oz
- Cream Stabilizer - 0.6 oz
- Vanilla cream for cake - 1.8 oz
- Yogurt powder - 10.6 oz
- Water - 3 fl oz
- Waffle Roses - 0.2 oz
Step by Step guide
Step 1
Melt the butter and let it cool. Grease a baking tray, line it with parchment paper. Preheat the oven to about 392°F for top/bottom heat, or about 356°F for hot air.
Step 2
Whisk the eggs and water in a bowl with a mixer (whisk) at high speed for 1 minute until foamy. While stirring, add the vanilla sugar mixed with sugar and continue whisking for the next 2 minutes. Mix the flour, cocoa, and baking powder, then whisk at low speed. Quickly fold in the melted butter.
Step 3
Evenly spread the batter onto the baking tray and bake. Baking time is approximately 12 minutes. Transfer the sponge cake along with the parchment paper to a cooling rack to cool.
Step 4
Invert the cake onto a large plate or tray and carefully remove the parchment paper.
Step 5
Prepare the dark chocolate glaze according to the instructions on the product packaging and pour it into a bowl.
Step 6
Wash the strawberries and set aside 14 berries. Clean and dice the remaining berries. Dip half of the reserved berries into the glaze and let them harden on parchment paper. Cut the remaining berries in half and place them cut side down on the parchment paper. Transfer the remaining glaze into a piping bag and cover the strawberries with it. Spread the leftover glaze over the sponge cake.
Step 7
Whip the cream with the cream stabilizer. Pour the dry cream mixture into a bowl, add 100 ml of warm water, and mix well with a whisk for 0.5 minutes. Gently fold in the yogurt in two portions, then fold in the whipped cream and the strawberry pieces. Evenly spread the cream over the cake and refrigerate for at least 2 hours.
Step 8
Before serving, remove from the mold. Cut the cake into 20 pieces and decorate with the prepared strawberries and waffle roses.
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