STRAWBERRY AND CHANTILLY MILLEFOGLIE
(serves 4)
INGREDIENTS
- puff pastry, 1 pound
- chantilly cream, 1 pound
- strawberries, 1/2 pound
- sugar (for decoration), to taste
- icing sugar (for decoration), to taste
INGREDIENTS FOR THE PASTRY CREAM
- fresh cream, 1.7 oz
- milk, 10 oz fl
- egg yolks, 2
- sugar, 1.7 oz
- white flour, 0.7 oz
- vanilla stick, 1/2
PREPARATION
Preheat oven to 350°F.
Unfold 1 puff pastry sheet and gently roll out into a piece of 12 inches with a rolling pin on a lightly floured surface.
Put it into a large baking sheet, previously buttered and prick all over with a fork. Trim edges of pastry with a knife.
Cut each sheet into rectangular of 3 x 1.5 inches. Sprinkle sugar on and then bake the sheet in the heated oven at 350° F until pastry is puffed and golden (approx 15 minutes).
Let it cool on racks. Aside, prepare the Chantilly Cream.
Boil the milk. Whisk egg yolks and sugar, add the flour and keep mixing.
Pour in part of the hot milk in order to obtain a smooth cream. Aromatize with vanilla stick and add the remaining milk very slowly.
Cook over moderate heat and keep mixing until thickened. Then let it cool quickly.
Whip the cream and add it to the Chantilly Cream.
In the serving plate , spread over one puff pastry cake base, part of the cooled pastry cream.
Cover it with a second puff pastry cake base.
Decorate the top and the plate with cubed strawberries, and icing sugar.
Check out our video below for more preparation details!
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