Masahiko Yogo

Strawberry bonne bouche

Ingredients

9 chopped strawberries
60 g S/R flour
40 g plain flour
20 ml water
pinch salt
100 g buttter
120 g custard cream
60 g whipped cream
icing sugar to garnish

Method

Combine S/R flour and plain flour, salt and water. Knead. Roll out flat about 1/2 cm high. Stand for 24 hours

Place butter in centre of pastry. Fold corners to centre, roll out and then re-fold and roll 14 times

Bake on flat tray 180 degrees for 30 minutes

Cool then cut into squares of approx 6x4 cm

To assemble : put pastry square on plate/put on chopped berries/shipped cream/custard cream/ Then repeat/ garnish with icing sugar