Foam Rolls with Chocolate Strawberries

Mix the flour, 40 g butter, salt, sugar and water into a dough. This is then wrapped in cling film and placed in the refrigerator for 30 minutes.

Take the remaining butter (cold!) And cover with a little flour on all sides, knead in the flour and then shape it again into a butter plate. Now put the butter plate in the fridge for 30 minutes.

Then take out the dough, roll it out and place the butter plate in the middle of the dough. Now the dough is placed over the butter from all sides so that the butter is completely covered with dough. Now carefully roll the butter plate with the dough (the butter must gradually mix with the dough). This process now takes place in several stages: In between, the dough has to be returned to the refrigerator for about 15 minutes so that the butter always stays cold and does not ooze out of the dough. Every time the dough is rolled again, it must then be folded like a piece of paper. This ensures that the butter is gradually processed into the dough in layers. 5 rounds of this kind are recommended here.

If you don't have foam roll molds, you can also make rolls with the help of aluminum foil. These are then coated with oil and the dough (cut into long strips) is wrapped around the molds. Then brush the rolls with egg white and bake in the oven for about 15-20 minutes at 180 degrees.

Beat the egg whites until stiff and add the powdered sugar until a solid mass is formed. Then use a piping bag to inject the stiffly beaten egg white into the puff pastry rolls.

First wash the strawberries. Then melt the chocolate over steam, add the whipped cream and coat the strawberries in it. Let dry in the fridge.