A millefeuille is a stacked dessert, made up of very thin layers of puff pastry. In this version, sugared puff pastry is layered with a white chocolate cream and fresh strawberries.
- 350g puff pastry
- 5 tbsp. caster sugar
- Plain flour for dusting
- 300ml double cream
- 1 vanilla pod, seeds scraped
- 600g strawberries, hulled, chopped
- Zest of 1/2 lemon
- Few fresh basil leaves, finely shredded
- 50g grated white chocolate
Roll the pastry out on a worktop scatter with flour and a little bit of caster sugar to around 30cmx32cm. Sprinkle with more caster sugar. Place onto a baking sheet covered with parchment paper, then top with the pastry, then top with another sheet of parchment paper and weigh down with a baking sheet. Bake at 180C for 25-30 minutes or until golden and crisp. Cool.
Whisk the cream until soft peaks form with the vanilla seeds. Fold in the strawberries, lemon zest and basil. Cut the pastry into 3 rectangles of equal size. Dollop 1/2 of the mixture onto one rectangle, then top with another pastry rectangle, the rest of the cream mix and then the final pastry rectangle. Smooth the edges of the cream filling so that the edges are neat.
Cut the mille feuille into 6 equal rectangles, then sprinkle each with the grated white chocolate.