Strawberry Mille-Feuille
Calories: 30
Adjust Servings Here: 6 servings
Description
This strawberry Mille-Feuille or Napoleon is a twist on the classic mille-feuille. Made with buttery flaky puff pastry with alternating layers of strawberry pastry cream and whipped cream.
Ingredients
For Pull pastry
- 1 sheet Puff pastry thawed
- 2 tbsp Granulated sugar
Strawberry Pastry Cream
- 4 large Egg yolks
- ⅔ cup (135 g) Granulated sugar
- 1 stick Vanilla bean split lengthwise (or 1 teaspoon pure vanilla extract)
- ¼ tsp Salt
- ¼ cup (30 g) Cornstarch
- 2 cups (470 ml) Whole milk
- ½ cup (120 g) Strawberry puree (fresh or frozen strawberries blended into a smooth puree)
Whipped cream
- 1 cup (240 ml) Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Pure vanilla extract (optional)
Assembly
- Additional strawberry puree for garnish
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 375°F /190°C/ Gas mark 5.
- Prep Pastry – Roll out the chilled puff pastry sheet on a lightly floured surface into a rectangle approximately 12 x 9 inches. Cut the pastry into six equal pieces using a ruler, each measuring 4 x 3 inches. Place these pieces on a parchment paper-lined baking sheet.1 sheet Puff pastry, 2 tbsp Granulated sugar
- Bake – Prick the pastry pieces with a fork to prevent excessive puffing during baking. Generously sprinkle the puff pastry with granulated sugar. Place a parchment paper on top, followed by another baking tray. This will help the pastry layers remain flat and crispy. Bake in the oven for about 10 minutes, then remove the baking tray and parchment paper. Bake for another 10 to 12 minutes until golden brown and puffed. Remove from the oven and let them cool completely on a wire rack.
- Pastry cream – In a large saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture becomes smooth and pale yellow. Gradually pour the hot milk into the egg yolk mixture, whisking continuously to temper the yolks. Once combined, cook over medium heat, stirring constantly with a wooden spoon, until it thickens into a custard-like consistency. This should take about 5-7 minutes. Remove from the heat and add the butter and strawberry puree. Combine well.4 large Egg yolks, ⅔ cup Granulated sugar, 1 stick Vanilla bean, ¼ tsp Salt, ¼ cup Cornstarch, 2 cups Whole milk, ½ cup Strawberry puree
- Chill – Strain the strawberry pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla bean remnants. Allow the pastry cream to cool to room temperature, then refrigerate it until it's well-chilled.
- Whipped cream – In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half the whipped cream into the chilled pastry cream to create a light and fluffy filling.1 cup Heavy cream, 2 tbsp Powdered sugar, 1 tsp Pure vanilla extract (optional)
- Assemble – To assemble the Napoleon, place a layer of puff pastry on a serving plate, pipe a generous layer of strawberry pastry cream filling, and then top it with another layer of puff pastry. Repeat this process, finishing with a layer of puff pastry on top. Pipe whipped cream on the top layer and decorate with fresh fruits.Additional strawberry puree for garnish, Fresh strawberries for garnish
- (optional) - For added visual effect and flavor, spoon a small amount of strawberry puree on top of each pastry piece, letting it drip down the sides. Garnish with fresh strawberry slices.
- Refrigerate the assembled Strawberry Mille Feuille for at least 1-2 hours before serving to allow the flavors to meld together.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen