Strawberry Mille Feuille
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Strawberry Mille Feuille
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 35-40 mins
Ingredients
4 Butter Puff sheets
Crème Patisserie
2 cups milk
½ cup sugar
3 tbsp cornflour
1 tsp Coles vanilla bean paste
4 Egg yolks
2 Punnets strawberries, cleaned and halved
Icing sugar
Method
Preheat an oven to 180°C.
Lay sheets of puff pastry between baking paper. Place another tray over the top and bake for 20-25 minutes until the pastry is golden brown and crisp. Allow to cool then cut into 7.5 x 15cm rectangles.
In a pot over medium heat, heat the milk and 1 tbsp vanilla bean paste until just below boiling.
In a bowl, whisk together the sugar, eggs, and cornflour until they form stiff peaks.
Pour half of the hot milk mixture into the egg mixture and mix together until combined. Add this mixture back to the rest of the milk in the pot and cook until thickened. Once thickened, cool the crème patisserie.
To build, pipe the crème patisserie onto the base layer of pastry. Top with another sheet and then do another layer the same way. To finish the dish, layer the strawberries on the top of the mille-feuille.
Dust with icing sugar before serving.
