Pour the milk into a saucepan and add the vanilla extract, bring to the boil. The combination of caramelised puff pastry, fragrant crème patissière and fresh strawberries is just divine. Mille-feuille in French stands for ‘a thousand sheets’ as often the original recipe appeared to have many layers and was more of a custard slice. Unroll the pastry and place on a non-stick baking tray. I live for the first strawberries of the spring. Roll out puff pastry and cut in squares ( approx 4 x 5 cm). Fresh lemon juice from 1/2 lemon. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200°C/Gas 6 and cook for a further 7–12 minutes until the pastry is golden and glazed. [blank] Custard Filling. 1 sheet (1/2 package) puff pastry, thawed according to package directions and unfolded. 1 Tbs. With delicate layers of custard, strawberries and puff pastry, it’s the best napoleon dessert recipe! 1 cup heavy cream. Strawberry Millefeuille . Powdered sugar for dusting . Cooking instructions. 1 egg, lightly beaten. SERVES 4–6. Place on baking tray (I line it with baking paper) and bake for 10 - … granulated sugar. For my favorite version, I keep it very simple with one filling, three layers of puff, and plenty of lightly sweetened strawberries on top. Which is why one of my favorite ways to eat strawberries is atop a towering mille feuille. Sometimes though the occasion calls for something a little more spectacular – and that is the time to produce a strawberry mille feuilles. mille-feuille – a strawberry puff! Method: Pre-heat oven to 200°C. 1 1/2 cups strawberries, thinly sliced. Millefeuille, the classic French pastry that consists of layers of razor-thin puff pastry and cream filling, is having a resurgence all across the country. Preheat the oven to 220°C/Gas 7. Whisk together the egg yolks and sugar until light and frothy mixture, then sieve in flour. DIRECTIONS. 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