Strawberry Chantilly Cup

To prepare the strawberry chantilly cup, start with the coulis: wash the strawberries, remove the stems 1, and then cut them into chunks 2. Transfer the strawberries to a pot and add the sugar 3.

Add the water 4, stir 5, and turn on the heat to medium-high 5. Cook for about 15 minutes: the strawberries should break down and thicken. Once done, blend with an immersion blender 6.

Transfer the coulis to a bowl, cover with plastic wrap, and let it cool in the fridge 7. In the meantime, focus on the crumble: in a bowl, combine almond flour, all-purpose flour 8, and sugar 9.

Also add the cold butter cubes from the fridge 10 and knead all the ingredients with your hands 11. Crumble the mixture directly onto a baking tray lined with parchment paper 12.

Make sure to space the pieces out well, then bake at 350°F in static mode for about 30 minutes 13. Once baked, let the crumble cool. Meanwhile, cut the remaining strawberries in half (or into quarters if very large) and season with a little oil 14. Set them aside and focus on the chantilly: in a bowl, pour the cream and powdered sugar 15.

Add the vanilla extract 16 and start whipping with electric beaters 17. When you achieve a semi-whipped consistency, add 3 tablespoons of the now-cold strawberry coulis 18.

Briefly whip again by hand 19 to blend the mixture evenly 20. You are ready to assemble your cups: put the cooled crumble at the base 21.

Then add the strawberry chantilly 22 and create a well in the center with the moistened back of a spoon 23, then fill it with more coulis 24

Garnish with fresh strawberries 25 and a few more drops of coulis, then finish with fresh mint leaves 26. Your strawberry chantilly cup is ready to be enjoyed 27!