Strawberry millefeuille

Crème patisserie

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Preparation info

  • Makes

    4

    • Difficulty

      Medium

Appears in

Pied à Terre: Celebrating 30 years

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

  • About

Ingredients

Pastry

    Method

    Pastry

    Dust the worktop with icing sugar and roll the Pâté feuilleté to .5cm (or setting 1 on a pasta machine, covering the pastry with icing sugar first). Place between parchment paper on a tray and bake in the oven. Cook at 180 C for 15-20 mins until golden brown. Cut the pastry sheet with a knife while still hot to make 12 (6cm x 12cm) rectangles.

    Crème pâtisserie

    Boil milk and vanilla in a pan and set aside. In a bowl, whisk eggs and sugar until pale and foamy, add corn flour and mix by hand. While whisking, slowly pour in the hot vanilla milk. Cook the mix on a low heat until it thickens. Mix in cold butter. Refrigerate to 4 C in a container covered with cling film. Whisk and place in a piping bag.

    Plating

    First, build the millefeuille. Place a piece of puff pastry in the centre of a plate and pipe two lines of crème pâtisserie. Place a layer of strawberries on top. Repeat with the next layer. Finish with the last piece of pastry, lightly dusted with icing sugar. Create a circle of chopped strawberries around the millefeuille and sprinkle with lemon verbena leaves.