General Information
Ingredients
Preparation
For the arlettes:
Preheat the oven to 200°C. On your work surface, lay out the rectangle of puff pastry and sprinkle with caster sugar. Lightly mist with water and spread evenly using a brush. Roll into a log, then slice into 1cm thick pieces. Roll each slice with a rolling pin to form thin oval biscuits known as arlettes. Arrange on a baking sheet lined with silicone mat or parchment paper. Top with another sheet of silicone or parchment and a second baking sheet. Bake for 15 minutes. Cool on a wire rack.
For the cream:
With a mixer, whip the very cold single cream and vanilla icing sugar until firm peaks form. Gently fold in the diced strawberries using a spatula. Transfer to a piping bag fitted with a fluted or plain tip and refrigerate.
For plating:
On serving plates, pipe a small dollop of whipped cream, top with an arlette, then a generous swirl of cream surrounded by whole strawberries. Layer with another arlette, more cream, and strawberries. Finish with a final arlette and a dusting of icing sugar.
