This fun Langue de Chat (cat's tongue) with summer strawberries is sure to delight the family. To suit all tastes you have the creamy chocolate topped choux and the crunchy nibbed Langue de Chat.
Ingredients 
For the Chocolate Langue de Chat
  • 250g Divine 70% Dark Chocolate
  • 20g cocoa nibs
  • 100g sliced strawberries
The Choux Buns
  • 50ml whole milk
  • 50ml water
  • 50g plain flour
  • A pinch of salt
  • 25g soft butter
  • 2 large free range eggs
  • 150ml whipping cream

Makes about: 10-12 Langue de Chats; 10-20 Choux Buns

Prepare: 1hr min Chill: 10 min Bake: 15-20 min

To bake the Strawberries

1. Line a baking tray with a heat-proof silicone mat.
2. Pre-heat the oven to 50 degrees.
3. Slice strawberries and place on mat skin side up.
4. Bake for 40 minutes or until it has dried out.

To make the Choux Buns

1. Line a baking tray with a heat-proof silicone mat. Heat the oven on 175 degrees. In a bowl, sift flour set aside.
2. Place the milk, water, salt and butter in a pan and heat on medium setting; bring to the boil.
3. Remove from heat. Add flour and stir vigorously until dough forms and comes away from the sides. Put back on heat and stir for 1minute to finish cooking. Put in a large bowl and allow to cool down for 5 minutes.
4. Incorporate eggs one at a time-it will split then come together again. Pipe or spoon on to mat. Wet your fingers and dab down any irregular shapes.
5. Bake for 15-20 minutes and rotate if needed.
6. Take out of oven, make holes in the bottom and let dry out for 5-10 minutes.
7. Let cool. Whip the cream and fill choux with a piping bag.
 

Decorating the Choux Buns

1. Set the microwave on 360w; melt 80g of the first 100g chocolate for 2minute. Every 30 seconds check and stir to distribute the chocolate to avoid burning.
2. When fully melted, stir in 20g of the chocolate and stir continuously until all chunks has dissolved.
3. Dip choux buns one at a time. Shake off excess and prepare to decorate. Sprinkle 50g of chopped chocolate/ toppings after all have been dipped
 

To temper and decorate the Chocolate Langue de Chat

1. Using a serrated knife, finely chop 250g of the chocolate. Divide into 100g (for the chocolate langue de chat) and 100g (for dipping the choux).
2. Place both in separate heatproof plastic bowls. Set aside the 50g for decorating
3. For the Langue de Chat: Set the microwave on 360w; melt 70g of the first 100g chocolate for 2minutes. Every 30 seconds check and stir to distribute the heat to avoid burning.
4. When fully melted, stir in 30g of the chocolate and stir continuously until all chunks have dissolved.
5. The chocolate should look shiny and glossy. Test it has tempered by coating the back of a spoon and place on dish. It should dry quickly and evenly.
6. Use a silicone spoon to spread the chocolate on the silicone mat, and then sprinkle dried strawberries and cocoa nibs (or chopped chocolate). Allow to dry.
 
Serve with cream, ice-cream or enjoy on its own

 

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