Tiny Honey Biscuits With Strawberries And Cream Food

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

Steps:

• Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
• Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
• Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

STRAWBERRIES AND CREAM ECLAIRS

Steps:

• For the eclairs: Put the water, milk, butter, superfine sugar and salt into a saucepan over medium heat and bring the mixture to a gentle boil; this should take about a minute. As soon as it reaches a boil, add the flour and cook, stirring constantly with a wooden spoon, until it forms a glossy ball of dough, about 2 minutes.
• Put the ball of dough into a large bowl and allow it to cool for 2 minutes. Next, slowly add one-quarter of the beaten egg mixture and mix together with a wooden spoon until the mixture is homogeneous. Keep adding the egg a little at a time until the dough reaches the dropping stage--when you lift the wooden spoon out of the bowl, the mixture should fall off the spoon in 3 seconds. You may not need all of the egg, so be careful to add it slowly as to not make the mixture too runny.
• Transfer the dough to a piping bag fitted with a French star tip nozzle (see Cook's Note). Line a baking sheet with a silicone mat or parchment paper and pipe ten 5-inch lines of dough on it. Put the baking sheet in the freezer for 20 minutes.
• Preheat the oven to 205 degrees C/400 degrees F.
• Just before you add the eclairs, throw 2 tablespoons of water in the bottom of the oven to create some steam. Immediately place the eclairs in the oven and lower the temperature to 160 degrees C/320 degrees F. Bake until the eclairs are golden brown, 30 to 35 minutes. Allow to cool.
• For the filling: Add the cream, superfine sugar and vanilla to a bowl and whisk until it reaches very soft peaks. Place the mixture into a piping bag fitted with a French star tip nozzle or other decorative tip.
• Assembly: Slice the cooled eclair shells in half lengthwise to make top and bottom shells. Dust the top shells lightly with powdered sugar. On the bottom shells, lay down some sliced strawberries, then pipe the whipped cream in a swirling motion on top. Place the top shells on the cream, then pipe more whipped cream on the tops in small dollops and decorate with more fresh strawberries.

DESSERT FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Arrange a rack in the center of the oven and preheat to 275 degrees F.
• Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
• Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
• Preheat a large griddle pan or large nonstick skillet over medium heat.
• Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
• Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
• To serve, transfer the French toast to a platter and top with confectioners' sugar, the fresh and easy strawberry sauce and your favorite whipped cream.

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

TINY HONEY BISCUITS WITH STRAWBERRIES AND CREAM

Steps:

• Biscuits: Heat the oven to 400 degrees F.
• Mix the flour, salt, baking powder, and lemon zest together in a large bowl. Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together. Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball.
• Reflour your work surface and flour a rolling pin. Roll the dough out to 1-inch thick. Use your cutter to cut out biscuits and transfer to the cookie sheet. Reroll the scraps and continue cutting until all the dough is used. Bake until golden brown, about 15 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry, and 1 piece of strawberry or just strawberries, if you like. Drizzle with honey. Place the top halves of the biscuits on top at an angle. Serve immediately.

FRIED STRAWBERRIES WITH HONEY CREAM

Steps:

• Wash strawberries and remove stems; Pat dry with paper towels; Set aside.
• Whip Cream and Honey in a bowl until thick and put in fridge.
• In a large saucepan or deep fryer heat 2 inches oil to 375 degrees.
• Combine flour and 1 tablespoon sugar; Make a well in the center.
• Combine eggs, wine and the 2 tablespoons oil;
• Add to flour mixture and beat until smooth.
• Dip berries, a few at a time, into batter.
• Fry strawberries in hot oil for 1 to 2 minutes.
• Remove with slotted spoon; drain on paper towels.
• While still warm, roll in the remaining 1/2 cup sugar.
• Cool slightly before eating.
• Serve warm with Honey Cream.

BISCUIT STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.