Ingredients
Biscuit
- 11 ounces (313 g) bread flour
- 1/2 teaspoon (3 g) salt
- 1 1/2 tablespoons (18 g) baking powder
- 2 ounces (58 g) cold unsalted butter
- Grated zest of 1/2 an orange
- 1 & 1/2 cups + 2 tablespoons (390 ml) heavy cream
Cream
- 1 1/2 cups (360 ml) heavy cream
- 2 teaspoons (10 g) granulated sugar
- 1/2 teaspoon (3 ml) vanilla extract
- 12 ounces (340 g) strawberries
Garnish
- Egg wash (1 egg and 1 teaspoon salt mixed together)
- Granulated sugar
- Powdered sugar
Instructions
- Sift together the flour, salt and baking powder in your mixing bowl. Using the paddle attachment add the butter and mix until the butter is the size of peas.
- Stir the orange zest into the cream (1 & 1/2 cups + 2 Tablespoons) and pour into the flour mixture. Mix only until a soft dough is formed (this takes less than 20 seconds, don’t over mix).
- Place dough on a floured work surface and using your hands pat out to a 6-inch (30-xm) square and give the dough a single turn. Roll the dough into a rectangle measuring 3 1/2 x 9 inches (8.75 x 22.5 cm) and about 3/4 an inch (2cm) thick. Cut the strip in half lengthwise. Cut each half into 8 triangles and place on a parchment-lined baking sheet.
- Brush the tops with the egg wash, then sprinkle with the granulated sugar. Bake the biscuits at 400°F (205°C) for about 15 minutes. Cool on a rack.
- Clean and hull the strawberries. Cut the berries into thin slices lengthwise, cover with plastic wrap and reserve.
- Whip the heavy cream, 4 teaspoons (20 g) sugar, and vanilla until stiff peaks form. Place in a pastry bag with the tip of your choice.
- Cut the biscuit in half horizontally. Pipe the whipped cream onto the bottom half, coving it with a zig-zag pattern. Cover the cream with sliced berries. Pipe a second layer of cream on top of the berries in a zig-zag. Make a second layer of berries. Place the top of the biscuit on the top and dust with powdered sugar.