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• Strawberry biscuit (pie):
• A
• * with custard & Cointreau

INGREDIENTS:

• * Ready baked biscuit ( full recipe)
• * Ready made custard
• (cooled down, only HALF recipe needed and place in a piping bag in the refrigerator without nozzle)
• * 1/2 liter cream 40%fat
• * 1kg strawberries
• * 100gr dark chocolate
• * 60gr white chocolate
• * 8 tablespoons cointreau (or Grand Marnier)
• * 4 tablespoons strawberry jam
• * 80gr icing sugar
• * Fresh mint for decoration
• * 1 tablespoon cacao
• (For the chantilly chocolat).

• Bake the biscuit and make the custard (see recipes), but make only half recipe custard and let these cool down.

• Look at the photo's below for more detailed info.

• Cut the biscuit in 3 ecual slices, make sure the biscuit is cold when slicing.
• Best is to use a thin knife and cut it into halfway and make your way around.
• Place the bottom piece of the 'biscuit' on a large plate, and spinkle over two tablespoons of the cointreau.
• Pipe the pastry cream with a piping bag over the bottom of the cake (stay away from the edges a bit).
  Remove the tops of the strawberries and cut the strawberries into pieces, put them in a bowl.
• Add 4 tablespoons of the cointreau and mix gently.
• Divide half of the strawberries mixture on top of the custard.
• Place over the middle piece of the 'biscuit'.
• Sprinkle over again 2 tablespoons of the cointreau.
• Spread the strawberry jam over it and then the rest of the strawberry mix.
• Turn the top side of the sponge cake and place it on top of the cake, so that the top is even.
• Add the cream to a mixing bowl, add the icing sugar and beat untill you become a thick cream.
• 
  Whip it up enough, we're making whipped cream, but make sure it doesn't turn into butter.
• Add whipped cream on top and on all sides, just make sure it's covered, we don't want a 1cm thick layer.
• Use a palet knife to make it easier.
• Make the cake up front, but finish it just before serving, whipped cream quickly absorbs a refrigerator taste.
• Cut the rest of the strawberries in half and add those on top.
• Take 4 tablespoons of the whipped cream and add the sifted cacao and mix gently.
• Add to a piping bag with fine open star nozzle (Chantilly chocolat).
• Put the rest of the whipped cream in a piping bag with nozzle (wider open star nozzle).
• Top with dot's of the remaining whipped cream and finish with some dots Chantilly chocolat.
• Decorate with some mint leaves as a finishing touch.

• Best eaten within two days!

TOOLS NEEDED:

1. Spring cake tin 24,5cm for making the biscuit
2. Spatula
3. Palet knife
4. Beater or kenwood (or kitchenaid)
5. Fine strainer
6. Large plate as base for the pie.
7. 2 Piping bag with nozzle.
8. Piping big (without nozzle).

TIPS & TRICKS:

1. Use real sweet strawberries in the season!
2. Don't be stingy with the cointreau, the liqueur will make your sponge cake juicy.
3. Make the cake up front, but finish it just before serving, whipped cream quickly absorbs a refrigerator taste.
4. Always keep refrigerated!