Mille-feuille Recipe
Puff pastry with Creme Patissiere, strawberries, Chantilly and Chocolate
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Ingredients
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Mille-Feuille Ingredients
Method
Mille-Feuille Directions
- 1
Prepare the Puff Pastry
Preheat the oven to 200°C (400°F). Roll out the puff pastry sheets to a thin layer and place them on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing too much. Bake for 15-20 minutes until golden brown. Allow to cool.
- 2
Make the Crème Pâtissière
In a saucepan, heat the milk and half the sugar over medium heat until it begins to simmer. In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Gradually pour the hot milk into the yolk mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring until thickened. Stir in vanilla extract and butter. Transfer to a bowl, cover with plastic wrap (press directly on the surface to prevent a skin), and let it cool.
- 3
Prepare Chantilly Cream
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
- 4
Assemble the Mille-Feuille
Cut the puff pastry sheets into equal rectangles. Place one layer of puff pastry on a serving plate, spread a layer of Crème Pâtissière, add sliced strawberries, then a layer of Chantilly cream. Repeat with another layer of puff pastry, and finish with a third layer. Melt the dark chocolate and drizzle it over the top layer.
- 5
Serve
Chill the assembled Mille-Feuille for a few minutes before slicing and serving. Enjoy your delicious dessert!
