Strawberry Millefeuille

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This recipe is from BBC Good Food and although very impressive-looking is actually quite easy to make. Serves 6 greedy piggies.
Ingredients
3 tbsp caster sugar
350 g puff pastry
300 ml double cream
1 vanilla pod
600 g strawberries
small bunch basil leaves
zest of half lemon
50 g white chocolate
 
Directions
1. Preheat oven to 200C/180 fan/Gas 6.
On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30 cm.  Line a large baking sheet with a baking parchment and scatter with more sugar.  Use the rolling pin to lift the pastry onto the baking parchment.
2. Scatter more caster sugar over the pastry and cover with another sheet of baking parchment.  Lay another heavy baking sheet on top and bake for 25 - 30 minutes until the pastry is golden and crisp then set aside to cool.
3. To make the filling, tip the cream into a bowl with 3 tbsp of sugar and the vanilla seeds.  Lightly whisk until the cream just holds its shape and set aside.  Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks.  Finely shred the basil then fold through the cram with the chopped strawberries and lemon zest, then chill until needed.
4. When the pastry has cooled completely trim the edges to form a neat 28 x 30 cm rectangle.  Cut into 3 equal rectangles - stack them to get them precisely the same size.
5. To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon.  Place the second pastry layer on top and gently press down.  Finely grate over half the white chocolate and top with the remaining cream mix.  Place the final layer of pastry on and press down gently to shat the filling just starts to bulge over the edges.
(N.B: I dislike the addition of white chocolate as I find it interferes with the fine flavours and makes the cream filling too sweet.  In my opinion it's better to make sure the pastry is a good one (magazine says use all butter puff pastry) and make sure you sprinkle enough caster sugar on during steps 1 & 2.)
6. Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps.   Add a smear of filling across cut pastry edges to help the grated chocolate to stick.  Grate chocolate on top.  The easiest way to get grated chocolate to stick to the sides is to help it on with a palette knife.  Mix the reserved strawberries and the small basil leaves to make a simple salad.
 




Purplejake

Member since Jun 2010

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