Strawberry Millefeuille

Strawberry Millefeuille

The great thing about Spring is the start of strawberry season ushering in the beginning of warmer weather. Strawberries freshly picked and naturally sweet don’t need much more added but they can be dresed up. This Strawberry Millefeuille recipe adds new flavour and texture dynamics that celebrate their delicious goodness. This scrumptious dessert takes little time to prepare and with a handful of ingredients.

SERVINGS: 4

DIFFICULTY: EASY

INGREDIENTS

  • 250g strawberries
  • 250g puff pastry (square)
  • 100ml of heavy cream
  • 175g mascarpone
  • 20g vanilla sugar
  • white powdered sugar, for sprinkling on top

INSTRUCTIONS

Oven: Pre-heat oven to 200°C.

Strawberries: Wash, hull and quarter.

Pastry: Layout the puff pastry on baking paper and cut into 12 squares. Pierce with a fork and bake for 10 to 15 minutes, until crisp and lightly brown. Allow to cool to room temperature.

Cream filling: In a chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks start to appear. In a separate bowl, mix the mascarpone and vanilla sugar together until well blended. With a spatula, gently mix half of the whipped cream to the mascarpone mixture until combined. Then mix in the rest of the whipped cream. 

Preparation: Lay 4 individual pieces of puff pastry as the base. Then pipe or spoon the cream filling on top, while alternating with pieces of strawberries. Add a layer of puff pastry on top of each and then repeat with cream and strawberries. Finally, add the final layer of puff pastry on top. Sprinkle powdered sugar with a small wire whisk and with more strawberries, if desired.

Best served immediately.

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