Plain flour for dusting
3 Tablespoons caster sugar
350g Puff pastry
330ml Double cream
3 drops vanilla extract
- Heat oven to 200C/180C fan/gas 6.
- On a lightly floured surface scattered with a little sugar:
- Roll out the pastry to a rectangle slightly larger than 28 x 30cm.
- Line a large baking sheet with baking parchment and scatter with more sugar.
- Use the rolling pin to lift the pastry onto the baking parchment.
- Scatter more caster sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking sheet (or a baking sheet weighed down with an empty ceramic oven dish if yours aren’t heavy) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.
- To make the filling:
- Tip the cream into a bowl with 3 tablespoons of sugar, and the vanilla extract;
- Lightly whisk until the cream just hold its shape and set aside;
- Hull the strawberries and set aside a few for decorating at the end;
- Then cut the rest into 3 or 4 chunks add these to the whipped cream.
- When the pastry has cooled, trim the edges to form a neat 28 x 30cm rectangle. Cut into 3 equal rectangles.
- To assemble the Millefeuille:
- Lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with a pallet knife;
- Place the second pastry layer on top and gently press down;
- Top with the remaining cream mix;
- Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.
- Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps.
- Dust with icing sugar and decorate with a few strawberries.
To serve, carefully slice the Millefeuille into 6 equal pieces. As you slice, hold the Millefeuille together by placing a finger at either side of the blade. Place a piece of Millefeuille on each plate and serve.