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ingredients
Strawberry mille-feuille with lemon curd whip
A great summer dish made with ready made puff pastry, seasonal fruit and a mixture of tangy lemon curd and light whip cream. Mille Feuille is a traditional French dessert usually made with pastry cream or custard and translated means a thousand leaves because of the crispy flakey puff pastry. It is pronounced "mel Fwee" and can also be made with savory ingredients.
Suggested Drink Pairing
sauternes French desert wine or nice strong coffee
additional photographs
Click on the photos below to see a full sized view.
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Yield: 4 portions
1 sheet frozen puff pastry thawed
sugar for sprinkling
egg wash (1 egg and 1/2 cup water whisked together)
1 pint fresh strawberries cut in slices
2 cups lemon curd
1 cup whip cream or dessert whip topping
Click on the photos below for lemon curd and whip cream recipes.
sugar for sprinkling
egg wash (1 egg and 1/2 cup water whisked together)
1 pint fresh strawberries cut in slices
2 cups lemon curd
1 cup whip cream or dessert whip topping
Click on the photos below for lemon curd and whip cream recipes.
design
Preheat your oven to 425 degrees.
Thaw your store bought puff pastry out in the fridge. If the puff pastry comes in sheets roll it to 1/4 inch thick if it is not already. Cut into 2.5" by 2.5" pieces. Lay the pieces out on a sheet pan covered with wax parchment paper. Brush with prepared egg wash and sprinkle with sugar. Coarse sugar if possible.
Bake in the oven until the pastry puffs up and becomes a nice golden brown color, about 15 minutes. Do not open the oven while this is cooking and instead turn on the light and use your oven window. Let the mixture cool.
Slice your strawberries thin and toss them with 1 Tbsp sugar 1-2 hours before building your dessert to get them to release all of their juices.
Gently fold your prepared lemon curd and whip cream together until well incorporated and place in the fridge until you are ready to build. If you leave it out at room temperature you will get a runny consistency. This happened to me when I was trying to get a good picture. The consistency of the curd/whip cream should be a little stiffer than the photo above.
Start building your tower by placing a bit of curd mixture on the plate, followed by a pastry square, then curd mixture, then strawberries, then pastry square, then curd mixture, then strawberries. Garnish with a mint sprig and dust with icing sugar.
The dish has a very tangy bite...
Note: If you like you can substitute raspberries or another seasonal fruit.
Enjoy!
Thaw your store bought puff pastry out in the fridge. If the puff pastry comes in sheets roll it to 1/4 inch thick if it is not already. Cut into 2.5" by 2.5" pieces. Lay the pieces out on a sheet pan covered with wax parchment paper. Brush with prepared egg wash and sprinkle with sugar. Coarse sugar if possible.
Bake in the oven until the pastry puffs up and becomes a nice golden brown color, about 15 minutes. Do not open the oven while this is cooking and instead turn on the light and use your oven window. Let the mixture cool.
Slice your strawberries thin and toss them with 1 Tbsp sugar 1-2 hours before building your dessert to get them to release all of their juices.
Gently fold your prepared lemon curd and whip cream together until well incorporated and place in the fridge until you are ready to build. If you leave it out at room temperature you will get a runny consistency. This happened to me when I was trying to get a good picture. The consistency of the curd/whip cream should be a little stiffer than the photo above.
Start building your tower by placing a bit of curd mixture on the plate, followed by a pastry square, then curd mixture, then strawberries, then pastry square, then curd mixture, then strawberries. Garnish with a mint sprig and dust with icing sugar.
The dish has a very tangy bite...
Note: If you like you can substitute raspberries or another seasonal fruit.
Enjoy!
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