Small boats with Chantilly cream and strawberries, flower-shaped cookies with jam

Little boats with Chantilly cream and strawberries and flower-shaped cookies with jam

Who doesn't love the perfect combination of a delicate pastry, delicious cream, and fresh strawberries? This recipe is ideal for special moments, but also for days when you want to indulge in something sweet. Additionally, you can adapt it according to your preferences, using different jams or varied decorations.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 12

Brief history
Cream cake recipes have been popular throughout the centuries, often associated with holidays and special occasions. These delicious little boats with cream and strawberries blend tradition with innovation, bringing a touch of refinement to any table.

Ingredients

For the pastry:
- 110 g sugar
- 1 egg
- 1 packet of vanilla
- Zest of 1 lemon
- 2 tablespoons of milk (soy or other preferred type)
- 250 g flour 00
- 1 teaspoon baking powder
- 80 g melted margarine (or sunflower oil)

For the Chantilly cream:
- 500 ml milk
- 3 egg yolks
- 130 g sugar
- 130 g starch
- 1 packet of vanilla and a bottle of vanilla essence
- Zest of 1 lemon
- 200 ml whipped cream
- 1 packet of stabilizer

For decoration:
- 250 g strawberries
- 1 packet of gelatin
- Powdered sugar
- Berry jam (or other preferred jam)

Preparing the pastry

1. Start by preparing the pastry. In a large bowl, mix the sugar with the egg until it becomes a creamy mixture. Add the packet of vanilla, the grated lemon zest, and the 2 tablespoons of milk, mixing well.

2. Sift the flour together with the baking powder and gradually add them to the previous mixture. You will obtain a crumbly mixture.

3. Melt the margarine and add it to the bowl. Mix well until the pastry binds and forms a ball that is not too hard, but not too soft either.

4. Wrap the pastry in cling film and refrigerate for 30 minutes. This step is essential to achieve a pastry that is easy to handle.

5. After resting, roll out the pastry with a rolling pin between two sheets of transparent film. Make sure it is thin enough to bake well, but not so thin that it breaks.

6. Grease the cupcake molds with margarine and cut circles from the pastry, placing them in the molds. Prick the pastry with a fork to prevent it from puffing up during baking.

7. Using cookie cutters, you can also create leaves or butterflies from the pastry for a pleasing aesthetic.

8. Brush the edges with a little water and bake in a preheated oven at 180 degrees Celsius for 15 minutes, or until they turn golden. Carefully remove them from the molds and let them cool on a rack.

Preparing the Chantilly cream

1. Meanwhile, you can prepare the cream. In a saucepan, heat the milk together with the lemon zest and let it infuse for 10 minutes. After this interval, remove the lemon zest.

2. In a separate bowl, mix the egg yolks with the sugar and the packet of vanilla until frothy. Add the sifted starch, mixing well to avoid lumps.

3. Gradually add the warm milk, stirring continuously. Then, place the mixture over low heat, stirring constantly until it becomes a thick cream. This step is crucial; do not let the cream boil, but thicken it gradually.

4. After the cream has thickened, transfer it to a bowl and cover it with cling film to prevent a crust from forming. Let it cool.

5. In another bowl, whip the very cold cream with a mixer. When it doubles in volume, add the stabilizer packet and continue mixing until it becomes firm.

6. After the cream has cooled, mix it well with a fork, then gently fold in the whipped cream, stirring carefully from the bottom up.

7. If desired, you can add a tablespoon of limoncello to enhance the flavor, but make sure it is not intended for children.

Assembling the dessert

1. Fill the cups with the Chantilly cream using a piping bag. You can leave a little cream to use later.

2. Fresh strawberries can be cut in half or left whole. Arrange the strawberries on top of each filled cup with cream.

3. Brush the strawberries with a little gelatin to keep them fresh and add an appetizing shine.

4. Add a small butterfly or leaf cookie next to the strawberry for a playful look.

5. Finally, sprinkle powdered sugar over the cups and cookies for a special visual effect.

Flower-shaped cookies with jam

To prepare the flower-shaped cookies, use the same pastry. After cutting the shapes, brush them with berry jam and sprinkle powdered sugar on top. They are ideal as a snack with coffee or tea.

Practical tips

- Make sure all ingredients, especially butter and cream, are at room temperature or very cold. This will influence the final texture of the preparation.
- It is important to fill the cups with cream on the day you serve them. Otherwise, the pastry will absorb moisture from the cream and become soft.
- If you want to reduce the sugar in the cream, you can adjust the amount, but it is recommended to do taste tests to achieve the desired sweetness.
- You can experiment with other jams, such as peach or apricot, for the flower-shaped cookies.

Nutritional benefits

These desserts are a good source of carbohydrates from flour and sugar, and strawberries provide a healthy intake of vitamins, antioxidants, and fiber. Although delicious, Chantilly cream should be consumed in moderation due to its fat and sugar content.

Frequently asked questions

1. How can I store the filled cups with cream?
It is best to serve them immediately after filling. If you need to store them, keep them separately and fill them with cream before serving.

2. Can I use other fruits for decoration?
Of course! You can use raspberries, blackberries, or even tropical fruits, depending on your preferences.

3. How can I make this recipe dairy-free?
Replace the milk and margarine with plant-based alternatives, such as almond milk or coconut oil, and the cream with a plant-based alternative.

I encourage you to try this delicious recipe and enjoy every step of the preparation. Whether you serve it at a party or simply to treat yourself, the little boats with cream and strawberries will surely be a hit!