105 g unsalted butter
105 g plain flour
110 g golden syrup
255 g icing (confectioners’) sugar
200 g good-quality milk couverture
400 g mascarpone
60 g icing (confectioners’) sugar
1 lemon, zested
250 g strawberries, finely diced
small block good-quality white chocolate
- Combine the butter and sugar in the bowl of a stand mixer then add in the flour and golden syrup. Mix until it comes together as a dough. Remove the dough from the mixer and press into a flat square, cover in plastic wrap and leave in fridge for 1 hour.
- Preheat oven to 170˚C. Roll the mixture onto the bench lightly dusted with icing sugar and to approximately 2 mm in thickness. Cut out 12 cm discs and place on a lined baking tray, ensuring the discs are spread out, otherwise they will join together when baking. Bake for approximately 15-18 minutes.
- Remove from the oven and as soon as the discs stop bubbling. When just cool enough to handle, pick up each disc one at a time and shape into a fluted cup. Once set, store in an airtight container. If the discs go too firm, return them to the oven to soften before shaping them into the cup.
- Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- Brush the inside of each fluted cup with the melted chocolate to seal it.
- Combine the mascarpone, sugar and lemon zest together by hand.
- Alternate spoons of the mascarpone filling and the strawberries into the cups.
- Create chocolate curls by scraping a knife along the surface of the block. Garnish the cups with the chocolate shavings.