Cuisine
Recipes

Strawberry mille-feuille

Feuilleté aux fraises
Here’s a recipe you can try out at home for strawberry mille-feuille developed by Head Chef Anthony Ceccarello, who works in one of Elior’s clinics.

Ingredients for 4 persons

The mille-feuille
  • 125g of flour
  • 2.5g of fine salt
  • 62.5g of water
  • 90g of butter
  • 20g of flour (for turning the dough)

Custard
  • 500 ml of milk
  • 4 eggs
  • 125g of sugar
  • 55g of T55 flour
  • 1/2 a vanilla pod
  • 10g of butter (for dabbing purposes)
  • 12 strawberries
  • 8 mint leaves

1- Puff pastry: preparation (10 min)

Prepare your work top and ensure its clean.

Make the detrempe dough, spread butter on it then press it down,

Fold and turn the dough to obtain a “tour”. Repeat the process until you obtain six “tours”

 

2- Pastry cream preparation (20 min)

Weigh the ingredients.

Bring the milk and the vanilla pod to the boil

Clarify the eggs then add the sugar to the egg yolks and whisk. Add the flour and half of the boiling milk and mix

Pour the mixture into the rest of the boiling milk in a saucepan, bring the pastry cream to the boil, stirring constantly

Pour the pastry cream into a steel plate and dab the cream on the surface,

Cover and refrigerate.

 

3- Make the abaisses

Roll out the puff pastry to a thickness of 3 mm and to the size of a baking sheet. Prick it and place on a moistened baking sheet

Bake the strips of dough in the oven (220 ° C to 230 ° C) for 12 mins

Sprinkle a little icing sugar during the baking process

Cut out the abaisses

When the puff pastry has finished baking and while it is still hot, cut it into a circle using a cookie cutter.

 

4- Make the mille-feuille

Prepare the strawberries

Place a layer of puff pastry on your work top, then add a layer of pastry cream and strawberries

Repeat this operation twice

Finish with a layer of puff pastry.

Glossary
  • The detrempe: a doughy mixture of flour and an aqueous liquid which is used as a base for baking pastries such as puff pastry and choux pastry.
  • The paton (tour): a sealed dough envelope containing a buttered sheet with a layer of the détrempe dough on top
    Tourer le pâton: roll out the puff pastry tour then turn it. Repeat three or four times
  • In baking, an abaisse is a piece of pastry which is rolled out generally with the help of a rolling pin or rolling mill.

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