Chef Adrianne Calvo – Chef Adrianne’s Vineyard Restaurant & Wine Bar
For the puff pastry
1 sheet frozen puff pastry, thawed
1 large egg yolk
3 tbsps. sugar
For the strawberries
1 quart strawberries, hulled and quartered
¼ cup granulated sugar
2 tsps. vanilla extract
For the mascarpone cream:
⅓ cup sliced almonds, toasted (see note)
⅓ cup cold heavy cream
¾ cup cold mascarpone cream
For the shortcake
2 cups flour
4 tsp. baking powder
¾ tsp. salt
1 tbsp. sugar
2 tbsps. butter
2 tbsps. shortening
¾ cup half and half
Melted butter to brush shortcakes
For the chocolate ganache
8 oz. good quality semisweet chocolate chips
½ cup heavy cream
1 tsp. instant coffee granules
White chocolate shavings
Strawberry powder (available online and some specialty shops)
Prepare puff pastry
Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes.
For the toasted almonds
While the pastry is chilling, Pre-heat the oven to 375℉. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes. Set aside until ready to assemble
Cut the chilled puff pastry into small squares with a sharp knife; prick all over with a fork. Transfer to the 375℉. oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325℉ and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely. Set aside until assembling the dessert.
Heat the oven 450 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown.
Prepare strawberry filling
In a large bowl, mash 1 cup of the strawberries with a fork. Add the remaining strawberries, 2 tbsp. sugar and the vanilla; toss to coat and set aside until ready to assemble.
Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Prepare` Mascarpone Cream
In a medium bowl, or in the bowl of a stand mixer, combine the mascarpone, heavy cream, and the remaining 2 tbsp.; beat with a mixer on medium speed until soft peaks form, about 1-2 minutes. Don’t over beat!
Crumble the cooled shortcakes and fold into the mascarpone cream.
On each plate, place one small puff pastry square, then a spoonful of the shortcake cream, then a spoon of macerated strawberries, then repeat.
Garnish and “paint” the plate with the strawberry powder, strawberry gel, chocolate ganache, chocolate confections.