100g ready made butter puff pastry
For the rosewater chantilly cream
400g strawberries, halved double cream
100g icing sugar caster sugar
Few drops of rosewater
To make the rosewater chantilly cream, whisk the double cream until thick and fluffy. Mix in the caster sugar and a few drops of rosewater.
Line a baking tray with greaseproof paper and preheat the oven to 200˚C. Roll the puff pastry into a sausage shape then cut into 1cm squares. Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, onto it. Sprinkle a little icing sugar on top and using a small rolling pin, roll out until very thin. Turn it over several times while rolling to coat it in icing sugar and ensure that it doesn’t stick. Trim as required. Repeat until you have 8 croustillants. Lay the croustillants out on the lined baking tray. Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelized. Be sure to keep a close eye on them as they burn quickly. Use a palette knife to lift them from the tray and cool on a wire rack.
To serve, place one croustillant upside down on a plate. Pipe a little chantilly cream on top and cover with the halved strawberries. Add a further croustillant.