Strawberry Jalousie With Strawberries Romanoff
This recipe features a delightful Strawberry Jalousie pastry filled with a creamy custard and fresh strawberries, creating a perfect blend of flavors and textures. The crispy, golden-brown pastry encases a layer of luscious custard and juicy strawberries, making each bite a sweet and fruity delight. To complement this delicious dessert, a side of refreshing Strawberries Romanoff adds a boozy twist with chartreuse-soaked strawberries topped with a fluffy orange cream. Enjoy this elegant and flavorful dessert that is sure to impress your guests with its captivating presentation and delectable taste.
— Constant Cookbook
Ingredients
- 75ml/3fl oz double cream
- 75ml/3fl oz milk
- 2 free-range egg yolks
- 25g/1oz caster sugar
- 250g/9oz ready-made puff pastry
- 250g/9oz strawberries, hulled
- 1 free-range egg
- 65g/2½oz caster sugar
- 400g/14oz strawberries, hulled
- 1 orange
- 200ml/7fl oz whipping cream
- 50g/2½oz caster sugar
- 110ml/4fl oz chartreuse
Instructions
- For the custard filling, place the cream and milk into a saucepan over a medium heat and bring to a simmer.
- Place the egg yolks and sugar into a bowl and whisk together.
- Pour the hot milk and cream onto the eggs, whisking continuously. Return to the pan and cook over a low heat, stirring continuously, until just thickened. Remove from the heat and leave to cool.
- For the jalousie pastry, preheat the oven to 200C/390F/Gas 6. Place the puff pastry on a lightly floured work surface and roll out until you have enough pastry for two 30cm x 15cm (12in x 6in pieces).
- Cut the pastry to size. Place one of the pieces onto a baking sheet, prick it well all over with a fork and brush with half of the beaten egg. Place in the oven and cook for 10-12 minutes, or until just beginning to turn a golden colour, but not completely cooked through.
- Remove from the oven and leave to cool slightly. Turn the oven up to 220C/430F/Gas 8.
- Spread the cooled pastry with the cooled custard, leaving a 2cm/¾in rim of pastry free from custard around the edge.
- Place the strawberries, pointed side down, into the custard until all of the custard is covered by strawberries.
- Cut 15 incisions across the width of the other piece of pastry, leaving a 2cm/¾in rim intact along each edge.
- Carefully pick up the pastry and lay it over the layer of strawberries. Gently press the edges down to seal the raw pastry to the part-cooked pastry.
- Brush with the remaining beaten egg, sprinkle with the sugar and place in the oven for eight minutes. After eight minutes, reduce the heat to 200C/390F/Gas 6 and cook for a further 10-15 minutes or until the pastry is golden-brown and cooked through.
- Remove and leave to cool slightly.
- Meanwhile, for strwberries romanoff, place the strawberries into a bowl with the orange zest.
- Place the cream, sugar and orange juice into a separate bowl and whisk until soft peaks are formed when the whisk is removed from the orange cream.
- Place the chartreuse into a saucepan and heat over a high heat. Carefully ignite the chartreuse and, while still flaming, carefully pour over the strawberries and orange zest.
- Spoon the orange cream over the chartreuse-soaked strawberries and stir gently to combine.
- Serve immediately, alongside the strawberry jalousie.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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