Strawberry Mille Feuille

Servings: 6

140 g Caster Sugar
100 ml Fresh Cream
lightly whipped
4 – Fresh Egg
500 ml Milk
60 g Plain Flour
1 packet Puff Pastry
naturally thawed
75 g SuperValu Icing Sugar
500 g SuperValu Strawberries
1 tsp Vanilla Essence


Custard Filling
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.

To assemble
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.

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