by Dina Nicolaou
Stunning, cool and strawberry suede. You can make the souks several days before and keep them in a closed box until you use them.
Materials for 20-25 buckets
130 g full-fat milk
130 g water
130 g butter
165 g flour for all uses
4 large eggs, preferably organic
1 pinch of salt
600-700 gr. strawberry ice cream parlor, DODONI
200 g pink chocolate in drops (you will find it in all supermarkets)
100 g whipping cream
In a small saucepan I put milk, water, butter and salt. I put in the fire and let the ingredients boil and melt the butter.
I lower the fire and I throw the flour. With a wooden spoon mix vigorously until a tough dough emerges from the wall of the pot. Remove from the fire and pour the dough into the mixer bin.
I turn on the mixer at moderate speed and I throw that first. Once fully integrated, add the second one. I continue the process at the same rate until I add all the eggs.
I preheat the oven to 200 ° C.
I bind the sheet of the oven with non-stick paper. I put the dough in a crown and make small dough balls making sure they have a distance between them.
Put in the oven and roast for 10 minutes. I lower the temperature to 180 ° C and continue baking for 10 minutes.
I take the soups and leave them on the grill until they cool completely.
I drop the couverture into small pieces and drop it into a bowl. I add the butter to pieces and melt them together in a bary marry or in microwaves. Stir well and leave aside.
In a small bowl I put the pink chocolate with the cream and heat in the microwave for a few seconds. Mix well.
I take the ice cream out of the fridge.
With a sharp knife, I cut each sock in the middle. With a mackerel I make small balls of ice cream and place the ball in your bottom piece.
I serve the souks on a platter and with a spoon I cover them with the pink chocolate sauce.