Fine strawberry blossoms

Name: Fine strawberry blossoms
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 Eggs (size M); 2 TEASPOONS Vanillin sugar (dosing box; Dr. Oetker); 115 g Sugar; 1 pinch Salt; 4 drops of butter vanilla aroma (Dr. Oetker); 125 g Flour; 250 g Strawberries; 1/2 package red cake glaze (Dr. Oetker); 225 g cold whipped cream; 1 package Cream stiffener (Dr. Oetker); 1 package Bourbon vanilla sugar (Dr. Oetker); 7-10 Tbsp Icing sugar; 7-10 Tbsp some strawberries; 7-10 Tbsp Piping bag with serrated spout; baking paper; 7-10 Tbsp some strawberries, chopped pistachios and lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 Eggs (size M)
2 TEASPOONS Vanillin sugar (dosing box; Dr. Oetker)
115 g Sugar
1 pinch Salt
4 drops of butter vanilla aroma (Dr. Oetker)
125 g Flour
250 g Strawberries
1/2 package red cake glaze (Dr. Oetker)
225 g cold whipped cream
1 package Cream stiffener (Dr. Oetker)
1 package Bourbon vanilla sugar (Dr. Oetker)
7-10 Tbsp Icing sugar
7-10 Tbsp some strawberries
7-10 Tbsp Piping bag with serrated spout
baking paper
7-10 Tbsp some strawberries, chopped pistachios and lemon balm

Directions

1
Beat the eggs with 1 tablespoon of hot water in a mixing bowl with the whisks of the hand mixer on the highest setting for approx. 1 minute until frothy. Add vanillin sugar, 75 g sugar and salt while stirring and beat for another 2 minutes. Stir in butter-vanilla flavour. Stir in flour briefly at lowest setting. Fill dough into a piping bag with a perforated spout (5 mm Ø). Line 2 baking trays with baking paper.
2
Spray 5 tuffs (8 mm Ø) in a circle on the baking paper for each flower. Fill the centre with 1 tuff. Spray 8 flowers on each tray. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 7 minutes. Remove the blossoms from the baking paper and let them cool down. Wash, clean and halve the strawberries. Cover 8 flowers with them. Prepare the cake glaze with 125 ml water and 40 g sugar according to the instructions on the packet. Brush the strawberries with the icing. Whip cream with cream stiffener and bourbon vanilla sugar until stiff. Pour into a piping bag with star-shaped spout and squirt between the strawberries.
3
Wash, clean and halve the strawberries. Cover 8 flowers with them. Prepare the cake glaze with 125 ml water and 40 g sugar according to the instructions on the packet. Brush the strawberries with the icing. Whip cream with cream stiffener and bourbon vanilla sugar until stiff. Pour into a piping bag with star-shaped spout and squirt between the strawberries. Place the remaining blossoms on top, press lightly and dust with icing sugar. Decorate the blossoms with strawberries and cream as desired
4
Fig. 02: Decorate flowers as you like with strawberries, cream, pistachios and balm