25 cl of full-fat liquid cream
50 g of icing sugar
4 eggs
Preparation:
Preheat the oven to 180°C.
Separate the egg whites from the yolks.
In a salad bowl, whisk the yolks with the sugar until the mixture whitens.
Sift the flour and yeast then add them little by little to the preparation, mixing well.
Beat the egg whites until stiff and then gently incorporate them into the dough.
Pour the mixture onto a baking sheet covered with parchment paper.
Bake for 10 to 12 minutes.
Remove the tray from the oven and let cool for a few minutes.
Meanwhile, wash and hull the strawberries.
