Strawberry Millefeuille
This strawberry millefeuille recipe is a delightful treat that brings together layers of flaky puff pastry, fresh strawberries, and vanilla whipped cream. The crispy pastry layers are filled with creamy whipped cream and juicy strawberries, creating a beautiful and delicious dessert perfect for any occasion. This elegant dessert is sure to impress your guests and satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 1 sheet puff pastry (1/2 package), thawed according to package instructions and unfolded
- 1 egg, lightly beaten
- 1 1/2 cups thinly sliced strawberries
- Juice of 1/2 lemon
- 1 Tbs. granulated sugar
- 1 cup heavy cream
- Confectioners’ sugar for dusting
Instructions
- Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the puff pastry into a 9-by-12-inch (23-by-30-cm) rectangle about 1/8 inch (3 mm) thick. Brush the entire surface of the pastry with the beaten egg. Using a pastry cutter or a sharp knife, cut the pastry into 3 equal pieces, each about 3 by 12 inches (7.5 by 30 cm). Arrange the pastry rectangles at least 1/2 inch (12 mm) apart on the prepared baking sheet.
- Bake until the pastry is puffed and deep golden brown, about 20 minutes. Transfer the pan to a wire rack and let cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla bean seeds and 1 Tbs. of the granulated sugar on medium speed until medium-firm peaks form, about 3 minutes. Transfer the whipped cream to a pastry bag with a large plain tip and refrigerate until ready to use.
- In a bowl, toss together the strawberries, lemon juice and the remaining 1 Tbs. granulated sugar. Set aside.
- To assemble, place 1 puff pastry rectangle on a serving platter. Pipe 1 tsp. of the whipped cream underneath each side of the pastry to prevent it from sliding while assembling. Pipe about half of the remaining whipped cream over the pastry, then top with half of the strawberries. Place a second pastry rectangle over the berries. Repeat with the remaining whipped cream and most of the berries, reserving some for garnish. Top with the remaining pastry rectangle. Garnish with the reserved berries and dust with confectioners’ sugar. Using a serrated knife, cut the millefeuille into slices and serve immediately. Serves 4 to 6.
- Williams Sonoma Test Kitchen
Yield
Serves 6.
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