Millefeuille with Strawberries

The result is magical and the strawberries with their slight acidity balance the final result. Just try it!

Recipe for Millefeuille with Strawberries

Preparation time: 1 day
Portions: 6

Ingredients for the pastry cream

• 500 ml whole milk
• 1 fresh vanilla or 1 tsp vanilla essence
• 200 g of sugar
• 60 g of corn flour
• 6 egg yolks
• 1/2 pinch of salt

Remaining ingredients for mille feuille with strawberries

• 1 fresh puff pastry
• Powdered sugar
• Fresh strawberries

Execute Recipe

Preparation of pastry cream

1. We prepare the pastry cream one day in advance because it must cool well in the refrigerator.
2. Cut the vanilla lengthwise, remove the seeds and add them together with the milk in a saucepan. Alternatively, add the vanilla essence to the milk.
3. Heat the mixture to medium temperature.
4. In a large bowl, pour the yolks from the eggs, the corn flour, the salt and mix very well with a wire, until we get a uniform cream and the eggs are fluffy.
5. Just before the milk boils, gradually add it to the bowl with the egg mixture, stirring constantly with the whisk.
6. Return the pastry cream mixture to the pot and wait for it to set at medium temperature, stirring constantly. We’ll know it’s ready when it starts bubbling slightly and the cream “stands” on the back of a spoon.
7. Place the cream in a large bowl, cover it with a film and once it has cooled, put it in the fridge to set for at least 5 hours or ideally overnight.

Preparation of the puff pastry for the mille feuille

1. Open the sheet of puff pastry on a surface and sprinkle powdered sugar on top until it is lightly covered. The sugar will caramelize the puff pastry and give a special flavor to the strawberry mille feuille.
2. With a rolling pin, lightly press the sugar so that it sticks to the puff pastry.
3. Cut the puff pastry into 3 equal parts and place them on a baking tray lined with greaseproof paper.
4. Cover the puff pastry pieces with another sheet of greaseproof paper and place an additional baking tray on top to prevent the puff pastry from puffing up during baking.
5. Alternatively, pierce the puff pastry very well with a fork to prevent it from puffing up, and half way through the baking time turn it over and lightly press it between two pieces of parchment paper.
6. Bake in a preheated oven in the air for about 15-20 minutes, until it gets a nice color.
7. Remove the puff pastry from the oven and let it cool well. Once it has cooled, place the pieces one on top of the other and very carefully cut around the perimeter with a sharp knife so that all the pieces are exactly the same size.
8. At the same time, place the cold cream in the mixer bowl and beat it for half a minute to make it frothy.
9. Wash the strawberries well, dry them and cut their stems.

Assembling Millefeuilles with Strawberries

1. On the plate where we will serve the mille feuille, place one sheet of puff pastry.
2. With a pastry cone, add the first layer of the cream for the mille feuille.
3. Place the strawberries on top of the cream and add extra cream between them.
4. Cover with the second sheet of puff pastry and add a generous dose of cream on top.
5. Close with the third sheet of puff pastry and sprinkle the mille feuille with strawberries with a little icing sugar before serving.
6. The leftover cream can be served together with the strawberry mille feuille so that everyone can add extra cream to their plate.