Recipe: Strawberry mille-feuilles

A French patisserie classic that tastes as good as it looks.

Perfect patisserie: Strawberry mille-feuille is easier to make than you'd think

Perfect patisserie: Strawberry mille-feuille is easier to make than you'd think

SERVES 6

INGREDIENTS

  • 500g (1lb 2oz) ready-made puff pastry
  • 300ml (10fl oz) double cream 
  • 400g (14oz) strawberries, washed, hulled and quartered 
  • Juice of 1 lemon 
  • 2tbsp icing sugar

METHOD

Preheat the oven to 200C/gas 6. Roll out the puff pastry to 5mm (¼in) thick. Cut into nine rectangles, 12cm x 8cm (4½in x 3¼in), and place on a non-stick baking sheet.

Bake for 15 minutes, or until well risen. Remove from the oven and allow to cool.

Whisk the double cream into soft peaks. Place half the strawberries in a blender with the lemon juice and icing sugar. Whizz until smooth. Sieve to remove the seeds. Slice each piece of pastry in half through the middle to make two thin pieces. Place one piece in the centre of each plate and top with some of the cream mixture.

Slice the remaining strawberries, lay a few on top of the cream and drizzle with strawberry sauce. Add a pastry slice, then another layer of strawberries and cream, topping with the final piece of pastry. Dust with icing sugar. 


No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now