Sweet Strawberry Tacos with Fontainebleau and Basil
Sweet Strawberry Tacos with Fontainebleau and Basil is a creative and elegant dessert that combines fresh strawberries with a light and creamy filling. The "tacos" are typically made from thin, crisp pastry shells or sweet crepes that are folded and filled with a mixture of Fontainebleau, a delicate French cream cheese combined with whipped cream, giving it a fluffy, airy texture. The strawberries add a burst of juicy sweetness, while fresh basil leaves introduce a subtle, aromatic freshness. This dessert is a delightful fusion of textures and flavors, offering a modern twist on traditional ingredients, perfect for a sophisticated yet playful presentation.
Ingredients
- 14 oz Ripe and fragrant strawberries
- 1 Bunch of dwarf basil
- 6.8 fl oz Heavy cream
- 3.5 oz Smooth whole-milk fromage blanc
- 0.7 oz Butter
- 8 Sheets of brick pastry
- 4 packets Vanilla sugar
Instructions
- Preheat the oven to 300°F (150°C). Melt the butter. Cut 12 cm (4.7-inch) discs from the brick pastry sheets. Brush them with melted butter using a pastry brush and stack them in pairs. Place them on a baking sheet lined with parchment paper.
- Brush the discs again with butter and sprinkle with 2 packets of vanilla sugar. Fold them into half-moons with the sugared side facing outward and keep them slightly open by placing a small wedge inside. Bake for 10 to 15 minutes, watching closely until the tacos are golden and crisp.
- Place the heavy cream in a mixing bowl and chill it in the freezer for 10 minutes. Whip the cream into chantilly and gently fold it into the fromage blanc using a spatula. Keep it refrigerated.
- Wash, hull, and halve the strawberries. Toss them with the remaining vanilla sugar. Just before serving, fill the tacos with Fontainebleau, add the strawberries, garnish with basil leaves, and serve immediately.
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Notes
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