This dish, ‘Strawberry Mille-Feuille’ literally translates to a thousand layers. This refers to the paper-thin layers of the delicate puff pastry. Using puff pastry that is readily available in local stores, you will create a feather-light dessert with a vanilla-infused custard cream, and complemented with fresh strawberry slices.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 75 mins Cook : 30 mins Ready in : 105 mins Serves : 6
INGREDIENTS:
- 375g Milk
- 75g Sugar
- 25g Corn Flour
- 1 tbsp Vanilla Bean Paste
- 35g Butter
- 5 Egg Yolks
- 12 Strawberries (each sliced into 4)
DIRECTIONS:
For Puff Pastry
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Cut each sheet into 8 equal pieces.
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Lay them on a greased baking sheet. Dock them with a fork. Place another baking sheet over them and bake at 190°C for 10 minutes.
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Remove the top baking sheet, reduce the heat to 180°C and bake until golden brown (about 5 to 10 minutes). Allow to cool.
For Custard Filling
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Heat the milk in a sauce pan.
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At the same time, whisk the egg yolks and sugar together till creamy. Whisk in the corn flour and the vanilla bean paste.
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Drizzle in the warm milk, whisking all the time.
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Pour it back into the sauce pan and cook until the custard bubbles and thickens.
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Take it off the heat and add in the butter.
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Cool completely. Refrigerate for an hour.
For Assembly
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Pipe the custard on a piece of puff pastry (with a star shaped nozzle if desired).
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Place sliced strawberries over.
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Put another puff pastry layer on top and repeat the layering.
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Place the third puff pastry over and refrigerate for one hour.
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Dust with icing sugar before serving.