Strawberry Mille Feuille **

Strawberry Mille Feuille **
Strawberry Mille Feuille **

I love strawberries don’t you? Especially when they come from a local producer and he lets you by them 5kg at a time 😉 But then, what should we do with them? Strawberry mille feuilles of course 😉

Ingredients: (for 4 medium sized mille feuilles)

For the cream:

  • 250ml of soya milk
  • 1/2 tsp of vanilla seeds
  • 1 egg yolk
  • 50g of sugar
  • 25g of corn starch
  • 1 pinch salt
  • 200m whole cream

For the structure:

  • 2 rolls of gluten free puff pastry dough (you can also use biscuits)
  • 500g of strawberries

Preparation: 25 minutes

Refrigeration: 2h15 minutes

Baking: 10 – 15 minutes – 200°C

Directions:

  1. Start with the pastry (skip this step if you’re using biscuits)
    1. Preheat your oven to 200°C.
    2. Roll out the dough and cut it into evenly sized rectangles.
    3. Place them on a tray covered with balking paper, pierce small holes in them with a fork and bake them for 15 minutes.
    4. Set them aside and let them cool down completely before using.
  2. Start the vanilla cream.
    1. Pour the milk in a saucepan with the vanilla and heat up gently until it simmers.
    2. In a separate bowl mix the sugar with the egg yolk and add the starch.
    3. When the milk is simmering, add half of it on top of the eggs and sugar mixture while mixing energetically.
    4. Mix in well and pour the mixture on the rest of the milk in the saucepan.
    5. Bring to a boil while whisking energetically and cook for 2 to 3 minutes after it starts boiling and thickening. Never stop whisking.
    6. Set the cream aside in a large bowl and film in contact with plastic film. Refrigerate immediately for 15 minutes.
    7. Beat the cream with a pinch of salt until it is firm.
    8. Add a quarter of the cream to the vanilla custard and mix well with a whisk.
    9. Add the rest of the cream and fold in gently with a spatula.
  3. Rince and cut the strawberries in half.
  4. Place the cream in an icing bag and place a thin layer of cream on each rectangle.
  5. Add the strawberries (there’s no right way to do this, the only goal is for the structure to be stable in the end).
  6. With a little bit more cream stick the layers together to make three layers high mille feuilles.
  7. Refrigerate for 2 hours before serving to let the cream set.

Last tip: if you have extra cream, use it within 24 hours or freeze it to keep it for later.

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