You will need:

8oz / 250 g  Flour

4 oz / 125 g  Un Salted butter

70 g Caster sugar

250 grams Strawberries

3 shots 75 ml Baileys

150 grams Milk Chocolate

70 ml Single Cream

1 vanilla Pod

Icing sugar for dusting

1 Egg

Sprinkle of flaked Almonds

 

 

To make the pastry chop the butter into small pieces add to the sifted flour and rub together till they resemble fine bread crumbs. De-seed the vanilla pod and add to the mixture along with 50 grams of the sugar. Next stir in about 2 table spoons of chilled water and mix to make a firm dough, kneed for a few minutes then wrap in cling film and leave to chill in fridge for ten minutes. Once the pastry is chilled roll out till 1 cm thick and cut roughly into rectangles. Coat lightly with one beaten egg yoke ( keep the white) and bake for 12 minutes at 180c till golden brown.

To make the dipping sauce. Take the chocolate and melt in a bowl placed on top of a steaming pot of water. When chocolate goes smooth and lump free take of the heat mix in 20 grams of sugar and allow to cool slightly. Whip the egg white and fold them both into chocolate along with the baileys and single cream. Pour into a large ramekin, small bowl or glass and serve with the pastry figures and washed strawberries, dust with Icing sugar. If you have a little sauce left over try to find other things to dip!