Strawberry fruit sando

Ingredients

• 4 slices thick slices of white Japanese shokupan sandwich bread
• 240 g fresh strawberries of uniform size
• 180 ml heavy whipping cream (30% fat)
• 15 g granulated sugar

Method

1. First, place the cream, mixing bowl, and beaters in the refrigerator so they are perfectly cold.
2. Quickly rinse the strawberries without soaking them. Dry them very carefully, remove their hulls with a clean cut, and keep the berries whole. No moisture should remain on the surface.
3. Pour the cold cream into the bowl and start whipping it at medium speed. Once it thickens, gradually incorporate the sugar, then continue until you have a firm cream that forms a stiff peak. Stop as soon as it holds its shape so it doesn't break.
4. Lay the shokupan slices flat on the work surface. Cover the inside face with an even layer of whipped cream, spreading all the way to the edges.
5. On half of the slices, arrange the whole strawberries, pointing them along the diagonal where the sandwiches will be cut. Carefully fill the spaces between the fruit with cream, leaving no air pockets.
6. Close with the remaining slices, cream side against the fruit. Press very lightly with your palm to stabilize everything without crushing the bread or squeezing out the filling.
7. Wrap each sandwich tightly in plastic wrap. Discreetly trace a line on the wrap marking the diagonal alignment of the strawberries, then let firm up in the refrigerator.
8. Unwrap the very cold sandwiches. Using a long, very sharp knife, cleanly trim the crusts if the purchased shokupan has any, wiping the blade after each cut.
9. Cut each sandwich along the marked diagonal in one clean motion, without sawing or compressing the bread. Serve immediately with the cut sides facing up.

Nutrition

Per serving

Energy

264.1 kcal

Protein

4.24 g

Carbohydrate

26.04 g

Fat

15.32 g

Fibre

3.6 g

Calcium

97.28 mg

Iron

0.72 mg

Magnesium

28.95 mg