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Asimakis Chaniotis

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

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