250 grams/8.8 Oz unsalted adulation, room temperature
grams/8.8 Oz( 1cup 3 tbsp) white grained sugar
5 Eggs, large, room temperature
grams/8.8 Oz( 2 mugs) of all- purpose flour
1 tsp baking greasepaint
½ tsp swab
1 tsp pure vanilla excerpt
Strawberry jam applicable quantum


This mini strawberry watery cutlet is succulent in one bite. Super easy to singe and impeccably served warm.

Preheat your roaster to 350 degrees Fahrenheit also prepare a mini cutlet mould by greasing also smoothly fleece with flour. Set it away. Into a mixing coliseum, add 250 grams of room temparature unsalted adulation with 250 grams of white grained sugar.

Mix on medium speed until delicate and the colour turns light and ethereal. With the mixer on medium-low speed, add 5 eggs one by one and beat the admixture well after each addition. The admixture might look a little gelled after adding eggs, this is okay because once you add the flour it’ll each come together into a smooth batter.

Measure 250 grams of all- purpose flour and ton that add one tablespoon of incinerating greasepaint and half a tablespoon of swab. Mix the dry constituents together also add the flour admixture into the adulation egg admixture. Mix on low speed as you add the flour until you have a smooth batter. You want to mix the batter just until smooth with no lumps. Don’t overmix the batter.

To add flavour, add one teaspoon of vanilla excerpt and blend for a nanosecond. Pour the batter about a quarter full into the baking mould and add strawberry jam also add further batter to fill the jam to about three- diggings full in the mould. Repeat the same in each of the cutlet moulds until the batter is finished.

Singe the cutlet in the 350F preheated roaster for 40 to 50 twinkles or until golden brown. Once ignited, remove from the roaster and let the galettes sit in the mould for about 10 twinkles also remove and line them on a line rack. Take a bite to feel the taste of this cutlet and strawberry.