Breton shortbread with strawberries and Chantilly
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Guests 4 people
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Preparation 25 minutes
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Cooking 10 minutes
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Difficulty Medium
To make this recipe
Ingredients
- 125g semi-salted Grand Fermage organic 100% Breton
- 160g flour
- 100g sugar
- 3 egg yolks
- 1 packet baking powder
- 150g mascarpone
- 180ml single cream
- 3 tsp. icing sugar
- 200g strawberries
And don't forget to grade the recipe:
Preparation
For the biscuits
- Add the sugar, flour and yeast into a large bowl.
- Gradually add in the softened butter in small pieces, mixing by hand.
- Add in the 3 egg yolks and mix until you can form a ball of dough.
- Roll out the dough over 2 sheets of baking paper, and cut into circles using a 6cm pastry cutter.
- 5. Leave the cut-out circles on the paper and bake for 10 minutes in a hot oven (180°C) until the biscuits turn golden brown.
For the whipped cream
- To make the Chantilly cream, whip the mascarpone, cream and sugar until you have obtained a light, airy consistency. Place in the fridge to set.
- Wash the strawberries and remove the leaves. Cut in half (or quarters for larger berries).
For dressage
- Top each shortbread biscuit with Chantilly cream and a few pieces of strawberry.
And don't forget to grade the recipe:
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