Strawberry Mille Feuille
This interesting and elaborate dessert works really well for a dinner party.
- 1 packets Puff Pastry naturally thawed
- 75 g SuperValu Icing Sugar (approx)
- 500 ml SuperValu Milk
- 1 tsp Vanilla Extract
- 4 SuperValu Egg Yolks
- 140 g SuperValu Caster Sugar
- 60 g SuperValu Flour
- 100 ml SuperValu Fresh Cream lightly whipped
- 500 g SuperValu Strawberries
- Whisk together the egg yolks and sugar until light and frothy mixture, then sieve in flour.
- Pour the milk into a saucepan and add the vanilla extract, bring to the boil.
- Once boiled, pour the boiling milk over the egg mixture.
- Return to the heat and boil continuously, whisking for approximately 3–5 minutes until thickened.
- Allow to cool.
- When the custard has cooled down fold in the whipped cream.
- Chill in the fridge until needed.
- In the meantime, preheat the oven to 190°C/375°F/Gas Mark 5.
- Lightly dust your work surface with some sifted icing sugar.
- Once the block of puff pastry has defrosted cut it in two and roll each half into an even sized rectangle.
- Cut the pastry into 4 strips (30cm x 6cm approximately).
- Prick the pastry strips lightly all over with a fork and transfer it to a flat baking sheet.
- Bake in the oven for approximately 10–15 minutes until the pastry is nice and crisp.
- When the pastry comes out of the oven dust, generously, with icing sugar and using a chef’s blow torch or the grill from the oven caramelise the top of the pastry.
- Store until required.
- Lay a piece of the caramelised pastry on the work surface and pipe with some of the custard filling on top.
- Arrange some sliced strawberries and then another piece of pastry on top.
- Repeat this 2 more times.
Reviews Write Review
Emma| December 23, 2012 at 12:39 pm
Delicious – I don’t even like custard but this is lovely with a little extra vanilla. Couldn’t fit 4 layers of pastry though, I barely fit 2!! I am going to try this with mini vol-au-vents instead of the rolled pastry for Christmas day dessert!! 100% for taste!!
SuperValu| September 6, 2012 at 9:03 am
Hi Jackie. We advise using Plain Flour. Let us know how you got on!
Jackie| September 5, 2012 at 9:44 pm
Is it plain or self raising flour or does it matter?