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Strawberry Shortcake in the Shape of a Snake

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Strawberry Shortcake in the Shape of a Snake
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
0
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Ingredients

for
4
For the pastry
cup
½ cup
1
1 ½ cups
½ cup
For the filling
¼ cup
cup
whipping cream (30 - 36% fat)
1 ⅔ cups
0.333 cup
Strawberry jelly (strawberry jam)
For the decoration
4
peas (frozen)
Strawberry leaf
Product recommendation
Cannot be frozen.

Preparation steps

1.
Preheat the oven to 350°F (180°C).
2.
Sift the flour into a bowl. Make a well in the center of the flour and add the chopped butter, sugar and beaten egg yolk. Combine the mixture and knead until the dough is soft. Roll the dough on a lightly floured surface until 1/4 inch (about 5 mm) thick. Cut out 8 snakes and place on a cookie sheet covered with parchment paper. Bake in the middle of the oven for about 15 minutes until golden brown. Let cool.
3.
For the filling, whip the cream with the confectioners' sugar until stiff. Put in an icing bag with a large star-shaped nozzle. Wash and hull the strawberries and cut into slices. Save 4 large strawberries for the snake's head. Warm the strawberry jelly and push through a fine-mesh sieve.
4.
Place a few sliced strawberries on the base of the snake's body. Cover with strawberry jam. Place the other body on top and pipe cream over the top. Cover with a few strawberry slices.
5.
Arrange the snakes on plates and place a large strawberry at the front for the snake's head. Decorate the head using peas for the eyes and strawberry leaves for the tongue.