Candy with strawberry and pink chocolate

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.

Preparation: 35'

Baking: 15-20


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.