Whipped cream and strawberries Puff

I haven’t posted a dessert for a while … time to redeem myself!

It looks delicious, it is simple to make and will leave everyone with a watering mouth! For a more familiar format you can make a big crown and then fill with any kind of fruit.


TIME: 60 min


for the dough:
75g Wheat Flour
50g butter
2 eggs
150ml water

for the filling:
150ml whipping cream
3 tbsp of white sugar
1/2 tsp vanilla extract
80g strawberries

Powdered sugar to decorate (optional)

Preheat the oven to 200 ° C.
Sift the flour.
In a pan, put the butter and water and  bring to a boil. Remove from heat, place the flour and keep stirring with a wooden spoon until the dough forms a ball.
Let it cool  to add the eggs.
Beat the eggs and gradually add them to the dough.
Line a baking sheet with parchment paper, place the dough in a pastry bag and arrange it in circles with the desired size.
Bake for 40 minutes.
When ready, take them out and let them cool.

Beat the cream with the sugar and vanilla and when the crowns have cooled, cut them in half and arrange the strawberries and whipped cream inside.

Sprinkle with powdered sugar.


Cocoa Pancakes with Strawberry Coulis

This is the perfect recipe to surprise that special someone, or for those sad winter mornings, or simply because you feel like it. Or because next Sunday is Mother’s Day!



And in this first year that the day becomes so special to me, I dedicate this recipe to all women who love their children no matter what, who always find a smile for them even in the most difficult days, who have to have two jobs, who wake up early to be able to do everything , and even when nothing goes well, can still be good mothers!

Happy Mother’s Day!

Recipe adapted from here
TIME: 25min


250g plain flour
3 tbsp cocoa powder;
1 Egg
2 tsp baking powder
100g sugar
3 tbsp melted Butter
1 tsp Vanilla Extract
350ml milk

Strawberry Coulis
250g Strawberry
2 c.s. White Sugar


In a pan put the sliced ​​strawberries and the sugar. Let it boil for 4 minutes. Mash in the blender and set aside (preferably to cool off completely).

In a bowl place the liquid ingredients: the melted butter, milk, vanilla and the egg. Mix and set aside.
In another bowl combine the dry ingredients and gradually add the liquid mix, stirring with a spoon to get an uniform mixture.
Heat a frying pan and grease with some margarine only when necessary.
Place spoonfuls of the preparation, and cook for 1 minute on each side (for a tablespoon at a time).
Serve with the coulis, grated dark chocolate and / or powdered sugar.


Strawberry, Mint and Mandarin Popsicle

The sun is back, along with the blue sky, legs out of the trousers … I think it’s officially open the season of ice creams, right? At least here at home is … lately I’ve been delighted with popsicles as they combine the best of the fruit with the freshness of ice. And how much more interesting are the fruit stands this season?!
Besides being super simple to prepare, they’re also ideal to do with and for children: fat free, low sugar and above all you can adapt them to your liking! This is my favorite: a real vitamin C bomb.




SERVE: 6 (depending on the size of the forms)
15 min

300g strawberries
Juice of 5 Mandarins (or 2 oranges)
3 tbsp of white sugar (or 4 of honey)
5 mint leaves

Wash the strawberries and remove the leaves. Put them in a blender along with the juice of mandarins and the mint leaves.
Grind for a few minutes, fill the forms and place them in the freezer for 6 hours.
Before removing the icecreams, it helps to pass the molds under water for a few seconds.


Queen Victoria Sponge with Lemon Curd and Strawberries

2 5 1


cakes (2) :
500g butter
500g of wheat flour
8 eggs
400g of sugar
2 tsp baking powder
Zest of 1 oranges
Extra butter and flour for greasing and dusting the molds

lemon curd
200g of sugar
6 eggs
150ml lemon juice
Zest of 2 lemons
100g butter

2 tbsp raspberry jam
100g strawberries
Powdered sugar

Start by preparing the cakes .
This amount of dough serves 2 main forms of 30cm in diameter .
The molds must have the bottom lined with parchment paper and the sides greased with butter and sprinkled with flou .
Preheat the oven to 180 º C.
Beat the sugar with the melted butter until a whitish and fluffy mix .
Add the eggs one a time, beating between each egg.
Add the sifted flour, baking powder, and orange zest and fold with a spatula.
Divide the batter between the two forms.
Put them in the oven for 30-40 minutes or until a toothpick comes out clean.
Let cool about 5 minutes before unmolding.
Set aside.
To prepare the curd , first beat the eggs with the sugar. You can do it manually with a whisk.
Add the lemon juice and mix.
Bring a saucepan with water to a boil .
Put a metal bowl with the previous preparation over the boiling water, but without direct contact.
Keep mixing until the mixture begins to thicken ( about 10 minutes or up to 71 º C ) .
Remove from heat , add the lemon zest and butter and mix until the butter is completely incorporated
Place a sheet of cling film over the curd , in direct contact with the surface to prevent a membrane showing up.
Returning to the cake …
Cut the lower base , in order to remove the central top that usually grows in the oven.
Spread the raspberry jam , arrange the strawberries cut into large pieces and cover with the curd .
Place the other half over. You can choose not to remove the center top from this half.
Top with the remaining curd and arrange with the strawberries.

Sprinkle with powdered sugar .