Pâte Brisée Boats With Strawberries And White Mousse

Quickly knead the confectioner’s sugar, butter, flour, egg, and vanilla pulp, cover, and let rest in the refrigerator for half an hour.

For the mousse, cream the butter and confectioner’s sugar.

Add the egg yolks and beat for 5 more minutes.

Chop up the chocolate and melt in a bain-marie.

Mix the kirsch and melted chocolate into the egg yolk mixture and fold in the whipped cream.

Chill the mousse.

Preheat oven to 400 °F (200 °C).

Roll the pâte brisée out thinly on a floured work surface, fill small buttered pans with the dough, press the edges down well, and bake for about 25 minutes, until light brown.

Remove from the pans and brush with warmed chocolate.

Place 3–4 raspberries in each boat, fill with mousse, and smooth.

Pour some chocolate over the top.