The price of the fresh strawberry is so cheap lately. Safeway always has buy one get one free deal! I got 2 boxes of them and decided to make Strawberry Mille-Feuille!
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream!
With my recipe, I would love to taste the combination of cream and fresh fruits! With fruits, this dessert will taste more light and have more flavors in it!
Let’s see what we need to prepare.
For custard sauce
1pc egg yolk
2 teaspoon sugar
1 teaspoon corn powder
1 cup milk
Instruction for custard sauce
Step 1: Mix egg yolk with sugar
Step 2: Put corn powder into step 1
Step 3: Start to add milk slowly into the mixed
Step 4: Use microwave (500W, Medium) to heat the mixed around 1 min and take it out. Blend the mixed together carefully.
Step 5: Repeat step 4 around 3 times.
Step 6: Blend the mixed carefully and put it to refrigerator until cold.
For Mille-Feuille Ingredients
2 cups milk
7 1/2 tablespoons all-purpose flour
1 whole vanilla bean
3/4 cup castor sugar or superfine sugar
1 pinch salt
6 egg yolks
1 1/2 (17.5 ounce) packages frozen puff pastry
1/2 cup apricot preserves (optional)
confectioners’ sugar for dusting
In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.
Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17×14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork.
Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet.
When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first. Cover with the third strip, and dust with confectioners’ sugar. With a very sharp knife, cut into 8 rectangular portions.
You can also use the cookie cuter to create different shapes!!
Hope you guys enjoy my strawberry dessert recipe & Happy Mother’s day!