Strawberry shortcake choux au craquelin !

Strawberries that are in season and at peak ripeness are fruity, sweet, and juicy, with a little bit of acidity. Bite into one of these plump and juicy red berries and you'll get a big burst of sweetness in your mouth.

Ingredients:

Strawberry cookie

30g butter

25g powdered sugar

35g flour

Red Gel food colouring

1 tsp Strawberry flavouring

Choux

60g butter

90ml water

1g salt

60g flour

2 eggs

Cream

300g cream cheese

300ml heavy cream

70g sugar

20ml stawberry crush

Chocolate Base

8g melted chocolate

30g sugar

40ml hot water

How to make:

Making Cookie

Dissolve the butter and add sugar and weak flour in order.

Separate the dough into 12 pieces.

Make it circular by hand and put it on fan. Cover with paper foil and flatten by using tools.

Place in the fridge while making custard.

Making Custard

Put butter, water and salt into pot and boil it.

Take it out from the stove and add weak flour. Mix them in high speed.

Place it on stove again simmer and mix fast by 20-30 seconds.

When there's a thin layer at the bottom of pot, take the pot out of stove and cool it for a while.

Put dissolve egg in a separate bowl.

Add egg to the cooled down dough by 5 separate times.

It is okay when V shape appears when dropped on spoon.

Place dough into the bag and squeeze it on the fan

Bring cookie tough from the fridge and apply

Heat it for 200C oven for 15 minutes and other 20minutes for 180C

Making Cream

Dissolve cream cheese that was placed at room temperature

Whip by adding fresh cream, add sugar and strawberry crush

Add it to the bag

Ending

Put cream in the custard by scratching the bottom with knife. Place it on the melted coffee chocolate