Pastry Shells with Strawberries
Melt butter and grease the wells of a muffin sheet. Spread out the pastry sheet and cut out 24 circles of 10 cm (approximately 4 inches) in diameter. Brush the pastry circles with the egg white and gently press into the greased muffin tin. Brush with a little butter and bake until golden at 400°F for approximately 8 minutes.
Soak the gelatin in cold water to soften. Shave the couverture with a vegetable peeler to form long curls and then melt the remainder over hot, not boiling, water. Gently squeeze the gelatin and add into the melted chocolate, set aside and let cool until it starts to gel. Rinse and slice the strawberries. Whip the remaining cream until stiff, then fold into the chocolate cream. Spoon the chocolate cream and strawberries into each pastry cup. Serve garnished with chocolate shavings.