Description
This strawberry mille-feuille offers an unparalleled dessert experience, marrying sophisticated presentation with surprisingly simple steps. It is a symphony of textures, featuring crisp, golden puff pastry, rich diplomat cream, and fresh strawberries.
Ingredients
1 sheet (350g) Puff Pastry
1 tablespoon Granulated Sugar (for sprinkling)
1 teaspoon Powdered Sugar (for dusting)
450g Fresh Strawberries, hulled and sliced
1 tablespoon Granulated Sugar (for macerating strawberries)
500ml Whole Milk
1 Vanilla Bean, split and scraped or 1 teaspoon Vanilla Extract
4 Large Egg Yolks
100g Granulated Sugar
40g Cornstarch
50g Unsalted Butter, cubed and softened
200ml Heavy Cream (cold)
Instructions
- Step 1: Preheat oven to 200°C (400°F). Line baking sheet with parchment. Unroll puff pastry, trim edges, and prick surface with a fork. Place another parchment on top and another baking sheet to weigh it down. Bake for 15 minutes, remove weight, sprinkle sugar on top, and bake again until golden brow
- Step 2: Make the pastry cream by heating milk and vanilla, whisking sugar, egg yolks, and cornstarch, then tempering eggs. Return to heat until thick, stirring in butter. Chill for 2-3 hours
- Step 3: Whip the cold cream until medium-stiff peaks form and fold into the chilled pastry cream to make diplomat cream
- Step 4: Macerate strawberries with sugar for 15-20 minutes
- Step 5: Assemble by layering puff pastry, diplomat cream, and strawberries, finishing with another pastry layer. Dust with powdered sugar before serving
Notes
For best texture, assemble the mille-feuille no more than 2-4 hours before serving.
You can prepare components ahead of time to streamline the assembly process.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg