Description
A delightful dessert that features layers of pastry combined with whipped cream and strawberry jam, perfect for special occasions.
Ingredients
Scale
- 3 eggs
- 110g low-gluten flour
- 20g sugar
- 35g butter
- 320g Dahongpao milk tea
- 10g strawberry powder
- 450g light cream
- 15g sugar (for cream)
- 70g strawberry jam
- 150g strawberry chocolate
- 40g hazelnuts
- 30g coconut oil
Instructions
- Preheat your oven to 180°C (350°F).
- Whisk the egg mixture: In a bowl, add eggs, 20g of sugar, and 35g of melted butter; mix until smooth.
- Incorporate the flour: Gradually add 110g of low-gluten flour to the egg mixture; mix until well combined.
- Add the tea and strawberry powder: Pour in 320g of Dahongpao milk tea and add 10g of strawberry powder; mix well.
- Bake the pastry: Pour the batter into a baking dish and bake for 20-25 minutes until golden brown.
- Whip the cream: In another bowl, combine 450g of light cream and 15g of sugar; whip until soft peaks form.
- Fold in the strawberry jam gently into the whipped cream.
- Layer the cream on the cooled pastry after baking.
- Prepare the topping: Melt 150g of strawberry chocolate with 30g of coconut oil; stir until smooth, then add 40g of crushed hazelnuts.
- Spread the melted chocolate mixture over the layered cream.
- Set and chill: Allow the pastry to set at room temperature, then chill in the refrigerator.
- Serve chilled and enjoy with additional whipped cream or strawberry jam if desired.
Notes
Store in an airtight container in the refrigerator for up to 2-3 days. Freeze individual slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: layered pastry, dessert, strawberries, whipped cream, special occasions