Burger Fraises Chocolat Chantilly Pour LA Fête Des Pères

Ingredients

• 500 g All-Purpose Flour (sifted)
• 7 g Active Dry Yeast (1 sachet (approx. 2 tsp))
• 8 g Vanilla Sugar (1 sachet)
• 300 ml Warm Water (about 38 °C, to activate yeast)
• 5 g Salt (≈1 tsp)
• 30 g Unsalted Butter (softened, for enriching the dough)
• 200 g Fresh Strawberries (hulled and sliced)
• 200 ml Heavy Cream (chilled, for whipped cream)
• 30 g Powdered Sugar (≈2 Tbsp, for sweetening whipped cream)
• 200 g Marie Morin Chocolate Cream (Mousse au chocolat à l'ancienne) (family size, no colourings or preservatives)

Instructions

1. Mix Dry Ingredients

   In a large mixing bowl combine the sifted flour, active dry yeast, vanilla sugar, and salt. Stir until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Knead

   Pour the warm water and softened butter into the dry mixture. Mix with a whisk or hand until a shaggy dough forms, then knead by hand for about 5 minutes until smooth and elastic.

   Time: PT10M

3. First Rise

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for 45 minutes, or until doubled in size.

   Time: PT45M

4. Prepare Strawberries

   While the dough is rising, hull the strawberries and slice them thinly on a cutting board.

   Time: PT5M

5. Whip Cream

   Chill a mixing bowl and whisk, then pour the heavy cream into the bowl. Add powdered sugar and whisk on medium speed until stiff peaks form.

   Time: PT5M

6. Preheat Oven

   Preheat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

7. Shape Mini Buns

   Punch down the risen dough, turn it onto a lightly floured surface and roll to about 1 cm thickness. Use a 8 cm round cutter to cut out 8 small circles. Place half of them on a parchment‑lined baking sheet; the remaining will be the tops.

   Time: PT10M

8. Bake Buns

   Bake the bottom circles for 12‑15 minutes, until lightly golden. Remove, let cool 5 minutes, then bake the top circles for another 10‑12 minutes.

   Time: PT15M

   Temperature: 180°C

9. Cool Slightly

   Transfer the baked buns to a wire rack and let them cool for about 5 minutes so they are warm but not hot.

   Time: PT5M

10. Assemble the Burger

    Spread a generous layer of Marie Morin chocolate cream on the bottom bun, add a handful of sliced strawberries, top with a dollop of whipped cream, and place the top bun. Repeat for the remaining portions.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Vanilla Sugar: Regular Sugar + Vanilla Extract
• Instead of Warm Water: Milk
• Instead of Salt: Sea Salt
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Strawberries: Raspberries, Blueberries
• Instead of Heavy Cream: Whipping Cream, Coconut Cream (non‑dairy)
• Instead of Powdered Sugar: Granulated Sugar (processed)
• Instead of Marie Morin Chocolate Cream (Mousse au chocolat à l'ancienne): Store‑bought chocolate mousse

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin (optional)
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Knife
• Cutting Board
• Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Allow the dough to rise until doubled (45 min).
• Whip the cream to stiff peaks while keeping everything cold.
• Do not over‑bake the buns; they should stay soft like pancakes.

Chef Tips from the Video

• For extra chocolate flavor, drizzle a thin line of melted dark chocolate on the top bun before serving.
• If you prefer a darker chocolate taste, substitute the Marie Morin chocolate cream with their dark‑chocolate version.

Troubleshooting

Storage

Refrigerator: Store assembled burgers in an airtight container for up to 2 days; the buns may become soggy.

Freezer: Unassembled buns freeze well for up to 1 month. Thaw at room temperature before assembling.

Room temperature: Buns can sit at room temperature for up to 4 hours if not yet filled.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate it for a slower, more flavorful rise.
• Whipped cream can be made up to 12 hours in advance; keep chilled.

Frequently Asked Questions