Beat the mixer all the ingredients together for 1' at slow speed and 3-4' at medium speed. Fill the ¾ thick silicone molds with a groove in the center and bake at 170 °C for 30-35'.

Leave a little to cool, remove them from the molds and place in the lukewarm syrup for ½ minute. Place them on a grill to drain well from the syrup and, when ready, with a bag of pastry, fill the groove with Crystal Mirror Strawberry and add Primo Millefeuille Cream from above. Decorate with red berries fresh and a little melted Ebano 52% Eurocao chocolate.