Crisp puff pastry filled with strawberry jam, whipped cream, and fresh strawberries, finished with powdered sugar and chocolate drizzle.

Scale

1 sheet puff pastry (400g)

1 egg, beaten (for egg wash)

1/2 cup strawberry jam

1 cup heavy cream, whipped with 2 tbsp white cocoa syrup

1 cup fresh strawberries, sliced

Powdered sugar, for sprinkling

Melted chocolate, for drizzling

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1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

2. Cut puff pastry into hearts or rectangles. Brush tops with egg wash.

3. Bake until puffed and golden brown. Let cool slightly.

4. Slice pastries in half horizontally.

5. Spread 1 tsp strawberry jam inside each bottom half.

6. Pipe sweetened whipped cream over the jam.

7. Add sliced strawberries on top of the cream.

8. Replace pastry tops.

9. Dust with powdered sugar and drizzle with melted chocolate.

10. Serve immediately and enjoy.

Pastry shells can be baked ahead of time and stored in an airtight container. Fill just before serving to keep them crisp.