(Make the cookie dough) Cut the butter into 2 cm cubes. Add ○ to a food processor, and agitate until all of the lumps are gone.
Add in the milk and eggs, and blend until the dough crumbles. Gather the dough into one lump, wrap in plastic wrap, and let sit in the fridge for 30 minutes.
Roll the dough on a surface dusted with flour, and roll out to 5 mm thick with a rolling pin. Cut out with a 5 cm chrysanthemum mold (or round mold). (Dust the cutter with flour as well!)
Bake in an oven preheated to 180℃ for about 15 minutes, and let cool on top of a rack.
(Make the cream) Finely chop the chocolate. Hull the strawberries. Place the heavy cream into a pot, and heat over medium heat.
Remove from the heat once it begins to boil around the edges, and then add the chocolate and melt it. Transfer to a bowl, place in an ice bath, and whip until stiff peaks form.
Place the strawberries on top of the cookies from Step 4, squeeze out the cream from Step 6 on top, and it is done.
Story Behind this Recipe
I made a small Mont Blanc using white chocolate and strawberries.
Chill the butter in the fridge right before use. It is difficult to whip the heavy cream after adding the white chocolate, so whip well while chilling in an ice bath. I used a Mont Blanc pastry nozzle, but you can use a star tip nozzle if you don't have one.