* Preparation :
Cream
Put the chocolate in a bowl. For reservations.
In a saucepan, mix the sugar with the flour and cornstarch. Adding eggs and beating to the mix is smooth and fluffy. Gradually add the milk while stirring. Bring the mixture to a boil over medium heat, whisking constantly, being sure to scrape the bottom and sides of the pan. Cook over low heat for one minute. Pour on chocolate and adding vanilla. Mixing to chocolate is melted. Place plastic wrap directly over the hot cream. Leave to cool and put in the refrigerator until the cream cools.
puff pastry
Place the rack in the middle of the oven. Heat oven 200°C (400°F). Line a 43 x 30 cm (17 x 12 inch) baking dish with parchment paper.
On a floured work surface, roll out the dough into two 12 by 8 inch (30 by 20 cm) rectangles. Sprinkling dough with sugar also press lightly with the roll pin to making sugar stick. Put the dough on the baking sheet. Covering with parchment paper also placing a second baking sheet on top to prevent dough from rolling. Bake for 20 minutes or until pastry is golden brown. Remove the baking sheet and top parchment paper and let cool on a wire rack.
cream
In a bowl, beat the cream, sugar and vanilla until stiff peaks form. Reserve in the refrigerator.
icing
In a bowl, mix the sugar and water. Stored in airtight plastic bag.
holographic
Using a long knife, divide a rectangle of dough in half horizontally. Keep these two pastes.
Put all the dough on the serving platter. Spreading pastry cream on it. Add half the strawberries and press them into the pastry cream. Apply the reserved paste. Spreading whip cream and the rest of strawberries. Cover it with the last pastry reserved and spread the jam on it.
Cut one end of the plastic bag. Use decorating mix, draw straight, parallel lines with on the jam, then cut with a knife to form marbled patterns.
Refrigerate for two hours.
Enjoy!
