Sunday, February 13, 2005
The filled puff pastries before the final decoration. The strawberries were cored, and soaked in Frangelica, then glazed with Frangelica and sweetened rosewater - cooked to the hard crack stage. By dipping them in the hot glaze, the berries cooked just a bit, darkening and reddening them a bit and making them juicier. Then, the core of the berries were filled with dark chocolate. The puff pastries were lined with more dark chocolate, whipped to a froth so the berries nestled snugly into the pastries.