Brownie, Chantilly Cream, and Strawberry Pie

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  • 5.5 oz chocolate
  • 5.5 oz butter
  • 4.2 oz sugar
  • 3 eggs
  • 2 oz flour
  • 7 oz whipping cream
  • 1 tbsp powdered sugar
  • 10.5 oz strawberries


For the brownie, first you have to melt the chocolate. Then add the diced butter until it melts with the chocolate and mix well to form a dough.

Then beat the eggs with the sugar until they are white-colored, and mix with the melted chocolate. Add the sifted flour and stir until obtaining a homogeneous dough. 
To bake, line a baking pan with foil paper and pour the mix in it. Bake at 300°F for about 30 minutes. Remove from oven, allow to cool, and cut the brownie with a 2 cm diameter pasta cutter.

To assemble the Santa hats, first put the Chantilly cream in a pastry bag; first the brownie base, then a generous layer of Chantilly cream, a whole strawberry, and then make a meringue pompom. You will see that the shape looks just like Santa Claus’ hat.