Save to your scrapbook
Strawberry and vanilla millefeuille
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
320g sheet all butter puff pastry
50g icing sugar, plus extra to serve
100g fresh vanilla custard
150g double cream
1 tsp vanilla bean paste
400g strawberries, thinly sliced
1. Preheat the oven to 200°C, gas mark 6; line a large baking sheet with baking parchment. Unroll the pastry, still on its paper, working quickly to keep it cool. Trim the pastry to about 35cm long, then cut into 3 rectangles, about 10-12cm wide. Cut horizontally into 6 even strips, to make 18 small rectangles in total. Space out on the parchment. Dust with icing sugar and cover with a second sheet of parchment. Sit a second baking sheet on top and bake for 15-20 minutes, until the pastry is golden, crisp and glazed. Transfer to a wire rack to cool.
2. Whisk the custard, cream and vanilla paste together until firm and thick. Put a pastry rectangle on each of 6 serving plates. Pipe or spoon a layer of the custard mixture over, leaving a border to allow for spreading. Top with a neat layer of strawberry slices, then repeat the layers once more. Finish each with a final pastry rectangle and dust generously with icing sugar.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per millefeuille 1780kJ
This recipe was first published in April 2018.