Easter Pastry with Cream and Fresh Strawberries

Ingredients

• 500 g strawberries
• 2 tbsp orange liqueur
• 0.5 l whipping cream
• 2 tbsp sugar
• 0.5 lemon (organic zest)
• 1 packet vanilla sugar
• 100 g whole milk chocolate
• 2 tbsp toasted almond slivers
• 1 tbsp sugar
• 0.25 l water
• 50 g butter
• 150 g flour
• 4 eggs
• 1 pinch salt

Instructions

1. 1.

   Clean and wash the strawberries, cut them into halves or quarters depending on size, and let them macerate in orange liqueur in a bowl.

2. 2.

   Bring water with butter, salt, sugar, and lemon zest to a boil and remove from heat. Add sifted flour and stir over the stove until a dough ball forms and a white film appears at the bottom of the pot. Remove from heat again and fold in the eggs one by one with a wooden spoon. Let cool slightly, then fill a piping bag fitted with a large star tip and pipe ring-shaped portions into a 26 cm springform pan. Bake the dough at 220 °C fan-forced for about 25–30 minutes until golden brown.

3. 3.

   Remove from oven, cut crosswise, and let cool completely.

4. 4.

   Whip the cream with sugar, lemon zest, and vanilla sugar until stiff peaks form. Spread it over the lower half of the cooled pastry ring, arrange strawberries on top, and place the pastry lid back on.

5. 5.

   Melt chopped chocolate gently over a double boiler while stirring, then drizzle it over the Easter pastry. Sprinkle toasted almonds before serving.