Wednesday, 28 October 2009

Strawberry Millefoglie (Mille-Feuille)

Strawberry Millefoglie (Mille-feuille)

Using the ready made puff pastry sheets, this is a magical dessert that is very easy to make and looks and tastes absolutely fantastic!! Of course for a variation, you can try other fruit sauces, raspberry, blackberry or peaches also work very well. My recommendation also is to make some extra strawberry sauce, which will be always handy for ice cream, crepes, strawberry shortcakes etc!!

3 ready made puff pastry, about 20-22cm square*
*you can also cut the squares out of unbaked sheets, poke some holes on the surface with the fork and bake at 190-200° until golden brown.
custard (crema pasticcera), about 700ml see recipe at

strawberry sauce
500g strawberry, fresh or frozen
200g gelling sugar for jam (sugar with pectin added)
juice of 1/2 lemon
powdered gelatin, if needed

Prepare the custard. Let it chill.
Prepare the strawberry sauce, by roughly whipping the strawberries in a mixer, leaving them still a bit chunky. In a sauce pan heat up the strawberries, sugar and the lemon juice together, bring to a boil and let it simmer for a few minutes. Stir often. If it is still too liquidy, mix in a tiny bit (half a teaspoonful or less) of powdered gelatin, stir well and let it dissolve and add to the cooking mixture, let it boil for another minute or so. Let it cool down.

Spread the custard generously over a sheet of puff pastry, then cover with another pastry sheet. repeat the procedure with the rest of the custard cream twice. Over the surface (should be the top layer of the custard) generously spread the strawberry sauce.

Serve with whipped cream or vanilla ice cream.

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