Strawberry & Sorrel "mille Feuille" Recipe
roasted rhubarb, malted milk, lemon chantilly
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Ingredients
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Mille Feuille Layers
Roasted Rhubarb
Malted Milk Cream
Lemon Chantilly
Garnish
Method
Prepare the Puff Pastry
Preheat the Oven
Preheat your oven to 200°C (400°F).
Prepare Puff Pastry
Roll out the puff pastry sheets to about 1/8 inch thickness and cut them into rectangles about 4x6 inches. Place them on a baking sheet lined with parchment paper.
Bake the Pastry
Sprinkle the tops of the pastry rectangles with powdered sugar and bake in the preheated oven for about 15-20 minutes or until golden and puffed. Allow to cool.
Roast the Rhubarb
Prepare Rhubarb
Trim and chop the rhubarb stalks into 1-inch pieces.
Combine Ingredients
In a bowl, toss the rhubarb with granulated sugar, vanilla extract, and lemon juice.
Roast the Rhubarb
Spread the rhubarb mixture on a baking sheet and roast in the oven (you can use the same oven as the pastry) for about 15-20 minutes until tender.
Make the Malted Milk Cream
Whip the Cream
In a large mixing bowl, pour the heavy cream and add the malted milk powder. Using an electric mixer, whip until soft peaks form.
Prepare the Lemon Chantilly
Whip the Lemon Cream
In another bowl, combine heavy cream, powdered sugar, lemon zest, and vanilla extract. Whip until soft peaks form.
Assemble the Mille Feuille
Top with Chantilly
Finish with a final layer of puff pastry and top generously with lemon chantilly.
Garnish and Serve
Add Garnish
Slice fresh strawberries and arrange them decoratively around the Mille Feuille. Add sorrel leaves for an additional touch.
Serve
Slice into portions and serve immediately.