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15 December 2012,01:51 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Preheat oven to 180°C / 350°F / gas mark 4.
  • Line two baking trays with baking parchment and draw two 6-inch circles on each.
  • The Tuile Baskets: Beat butter and sugar together until creamy. Beat in the egg whites, add half at a time with a little of the flour.
  • Fold in rest of flour with the cocoa. Finally stir in the almonds.
  • Spoon 2 teaspoons of the mixture onto each marked circle and spread it out in a thin layer. Bake one tray for about 5 minutes.
  • Lift tuiles immediately off tin, peel off parchment and shape each into a basket using a small bowl as a mould. Continue with remaining mixture.
  • The Filling : Melt milk chocolate with the cream in a separate bowl, stirring until smooth. Leave in a cool place until the chocolate cream can hold its shape.
  • Dip strawberries in scoops of ice cream. Spoon mixture into baskets, top with strawberries and decorate with chocolate shavings.


  • 100 grams castor sugar
  • 75 grams unsalted butter
  • 2 egg whites
  • 75 grams plain flour
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoon toasted flaked almonds

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