Strawberry Finger Biscuits

Before starting this Strawberry Finger Biscuits recipe, organise the necessary ingredients for the strawberry insert.

For the strawberry insert (make the day before): Place the gelatine sheets in cold water.

Pour the strawberry purée in a saucepan. Add the castor sugar.

Bring the purée to a gentle boil. Strain the gelatine, squeezing it between your hands, and add to the purée. Combine well.

Pour the strawberry purée in a baking dish with raised edges to speed up the cooling down process. Do not refrigerate; the preparation should not jellify.

In the meantime, beat the cold whipping cream until you obtain a whipped cream.
It is essential that the cream has a 30-35% fat content.

When the strawberry purée is at room temperature, transfer into a mixing bowl and add the whipped cream. Fold gently with a rubber spatula.

Scoop the preparation into a piping bag. The use of a nozzle is not necessary.

Cut the end of the piping bag and fill the cavities of a Flexipan cylinder mould all the way up.

Cover with cling film and place in the freezer overnight.

For the coating: Organise all the necessary ingredients.

Melt the white chocolate in the microwave or over a bain-marie. The temperature should not exceed 40/45°C.

Add the grapeseed oil to the melted chocolate.

Combine well.

Add the chopped hazelnuts and combine.

Remove the Flexipan mould from the freezer and remove the cling film.

Gently remove the strawberry inserts from the mould, making sure not to break them.

Place one strawberry finger on the prongs of a dipping fork.

Gently bury it in the white chocolate coating.

Remove gently when completely coated. Let the excess coating drip off. The white coating will set within a few seconds.

Arrange the coated fingers on a Silpat baking mat and leave to set. Place in the fridge to allow the frozen inserts to defrost slowly.
Enjoy this delicious treat!