Strawberry cream millefeuille

Yield: 7 servings

Measure Ingredient
1 \N 375 gram pac ready rolled puff pastry
25 grams Caster sugar; (1oz)
284 millilitres Pot double cream
1 tablespoon Icing sugar
450 grams Punnet strawberries; stalks removed and
\N \N ; washed. 1/2 of the
\N \N ; punnet pureed in a
\N \N ; food processor, the
\N \N ; remainder finely
\N \N ; sliced
4 \N Reserved whole strawberries
\N \N Icing sugar for dusting

TO GARNISH

Preheat the oven to 220C, 425F, Gas Mark 7.

Unroll the pastry and cut into 10cm x 5cm (4 inches x 2 inches) oblongs.

Then place on a baking tray, prick all over with a fork then cover with a layer of parchment paper and top with another baking tray.

Place in the oven and cook for 10 minutes, then remove the baking tray and parchment paper sprinkle with sugar and cook for a further 5 minutes or until the sugar has melted and gone golden in colour.

Allow to cool on a cooling wire.

Place the double cream and icing sugar in a bowl and whip lightly, then fold in 3 tablespoons of the strawberry puree. Place in a piping bag fitted with a 1cm (½ inch) star nozzle.

Pipe the cream onto 7 pieces of the pastry, then top with strawberries and another piece of pastry. Place on individual serving plates, dust with icing sugar and decorate the plates with the remaining puree and a strawberry half. Serve immediately.

Converted by MC_Buster.

NOTES : An easily prepared dessert comprising of sweetened puff pastry, cream and strawberries.This could also be served at afternoon tea.Requires cooling time before sandwiching together.

Converted by MM_Buster v2.0l.

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