GENERAL INFORMATION
INGREDIENTS
PREPARATION
For arlettes:
Preheat the oven to 200°C. On the work surface, place the rectangle of dough, sprinkle with caster sugar, add a little water and spread lightly with a brush. Form a roll then cut into 1cm thick slices. Then roll out each slice with a rolling pin to form an oval biscuit called an Arlette. Place these Arlettes on a baking sheet covered with a sheet of silicone or a sheet of parchment paper. Place a second sheet of silicone or parchment paper and then a second baking sheet. Bake for 15 minutes. When the cookies are done, place them on a wire rack to cool.
For the cream:
Using the mixer, whip the very cold cream with the vanilla icing sugar until it is well whipped. Add the diced strawberries using a spatula. Spoon into a piping bag fitted with a fluted or plain tip and refrigerate.
For dressage:
On the plates, place a small spoonful of whipped cream then an Arlette, a generous dot of whipped cream then the strawberries all around. Place an Arlette again, then the cream and strawberries. Finish with an Arlette and sprinkle with icing sugar.
