Ingredients
- 300 g ripe, fresh English strawberries, hulled and sliced
- 560 ml double cream, very lightly whipped
- 3 tsp vanilla extract
- 1 large sheet ready rolled puff pastry
- 4 tbsp good quality strawberry jam
- 10 tbsp fondant sugar
- ½ tsp pink colour
- ½ chocolate colouring
- 7 tbsp lightly browned flaked almonds
Instructions
- Preheat the oven to 200°C, Gas 6.
- Unwrap the puff pastry carefully, and reroll nice and thin.
- Place on a baking sheet and dock really well with a fork.
- Pop the pastry in the hot oven and cook for 20-25 minutes or until nicely risen and golden brown.
- Take care with puff pastry. It tends to burn very quickly once you take your eye off it. Remove it from the oven and transfer it to a cooling rack to cool. It must be cooked right through; it’s essential.
- Next, place the vanilla and cream into a bowl and whip, but do not overwhip. Again, keep it as cold as possible.
- Once cooked and cooled, cut the pastry into three equal pieces lengthways.
- Spread two of the layers with the jam. This is a novel idea; not only does it sweeten the dessert, but it also brings out the flavour of the strawberries. Don’t skimp on the jam. Place the strawberries on top of the jam.
- Using a palette knife, spread a thick layer of whipped double cream on top of the strawberries and jam. Then carefully, using a palette knife, lift one of the pastry strips onto the top of the other and nestle down nicely.
- Mix the fondant icing sugar with a bit of water or lemon or lime juice and spread over the last pastry slice.
- Quickly mix the pink colouring with a little of the fondant sugar, then the same with the chocolate colour separately.
- Using a small paper piping bag, pipe pink lines about 1cm apart along the fondant.
- Then in between with the chocolate fondant.
- Swipe through the icings with a knife or skewer, leaving a 1-2 cm gap.
- Turn the board around and swipe the other way to get a zig-zag effect.
- Put the final fondant iced piece of puff pastry on top.
- With the palette knife and using any excess cream from the bowl, from the edge of the pastry, carefully fill in the gaps around the layers of pastry and strawberries. Once nice and tidy.
- Carefully stick the browned almonds to the outside of the pastry.
- Chill until the fondant sets, press lightly and slice.
- Serve with double cream left over and strawberry sauce.
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Nutrition Facts
Strawberry Mille Feuille
Amount per Serving
Calories
786
% Daily Value*
Fat
58
g
89
%
Saturated Fat
26
g
163
%
Trans Fat
0.003
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
23
g
Cholesterol
106
mg
35
%
Sodium
132
mg
6
%
Potassium
435
mg
12
%
Carbohydrates
59
g
20
%
Fiber
4
g
17
%
Sugar
30
g
33
%
Protein
10
g
20
%
Vitamin A
1413
IU
28
%
Vitamin C
6
mg
7
%
Calcium
119
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
