Chocolate biscuit omelettes with stracciatella cream and strawberries (with icing sugar)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites until stiff. Sprinkle 70 g sugar and salt into the mixture. Fold in egg yolks. Mix flour, cocoa and baking powder, sieve over the egg mixture and fold in. Line 2 baking trays with baking paper and draw 4 circles (approx. 12 cm Ø) on each.

2. 2

   Pour the dough into a piping bag with a star-shaped spout and squirt it into the circles from inside in a spiral shape. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Turn the omelettes onto a tea towel sprinkled with sugar, pull off the paper, fold it over an object (e.g. a roll of dough, cardboard roll or crumpled aluminium foil) and let it cool down. Finely chop the chocolate. Wash the strawberries and dab dry. Quarter 2 strawberries. Clean the remaining strawberries and cut them into small cubes. Whip the cream, vanilla sugar and 2 tablespoons of sugar until stiff, while pouring in the cream stabiliser. Fold in strawberry cubes and chocolate pieces.

3. 3

   Quarter 2 strawberries. Clean the remaining strawberries and cut them into small cubes. Whip the cream, vanilla sugar and 2 tablespoons of sugar until stiff, while pouring in the cream stabiliser. Fold in strawberry cubes and chocolate pieces. Pour cream into a piping bag with a large perforated spout and squirt between the omelettes. Chill the omelettes. Before serving, decorate with strawberry quarters and dust with icing sugar

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
350 kcal

CARBS
29 g

FATS
23 g

PROTEINS
7 g