Strawberry Millefeuille

Ingredients:-

Plain flour for dusting

3 Tablespoons caster sugar

350g Puff pastry

330ml Double cream

600g Strawberries

3 drops vanilla extract

Method:-

  1. Heat oven to 200C/180C fan/gas 6.
  1. On a lightly floured surface scattered with a little sugar:
    1. Roll out the pastry to a rectangle slightly larger than 28 x 30cm.
    2. Line a large baking sheet with baking parchment and scatter with more sugar.
    3. Use the rolling pin to lift the pastry onto the baking parchment.
  1. 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.
  1. To make the filling:
    1. Tip the cream into a bowl with 3 tablespoons of sugar, and the vanilla extract;
    2. Lightly whisk until the cream just hold its shape and set aside;
    3. Hull the strawberries and set aside a few for decorating at the end;
    4. Then cut the rest into 3 or 4 chunks add these to the whipped cream.
  1. When the pastry has cooled, trim the edges to form a neat 28 x 30cm rectangle. Cut into 3 equal rectangles.
  1. To assemble the Millefeuille:
    1. Lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with a pallet knife;
    2. Place the second pastry layer on top and gently press down;
    3. Top with the remaining cream mix;
    4. Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.
  1. 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.
  1. 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.

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