Strawberry Shortcake Napoleon

1. Add heavy cream to mixing bowl.
2. Begin whipping.
3. Slowly add white chocolate powder, powder sugar and vanilla bean paste.
4. Continue whipping to soft peaks.
5. Slowly drizzle in buttermilk.
6. Continue whipping to medium-stiff peaks.
7. Transfer to a piping bag fitted with a large round tip.

Step 1 – Plate Sauce
Using a spoon:

• Place 1 tablespoon strawberry puree on the left side of the plate.
• Drag spoon through puree to create a brushstroke approximately 5–6 inches long.

Step 2 – First Layer

• Place one puff pastry rectangle slightly right of center.
• Pipe 6 round dots of cream on top.

Pattern:
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Step 3 – Add Strawberries

• Scatter diced strawberries between and around cream dots.
• Do not completely cover the cream.

Step 4 – Second Layer

• Place second puff pastry rectangle directly on top.
• Pipe another 6 dots of cream.
• Add another layer of strawberries.

Step 5 – Top Layer

• Place final puff pastry rectangle on top.
• Dust lightly with powdered sugar.

Step 6 – Finish Top

• In the center of the top pastry:
• Add a small pile of diced strawberries.
• Sprinkle grated white chocolate.
• Add 2–3 pieces of micro basil.

Step 7 – Finish Plate

• Along the strawberry brushstroke:
• Place 5–6 strawberry pieces naturally.
• Add 3–4 small clusters of micro basil.
• Sprinkle a pinch of grated white chocolate around the plate.