A really simple dessert that creates that wow factor when you present to people. The secret here is nice crispy pastry and a delicate touch when assembling.
Ingredients
- 1 sheet of puff pastry
- 200ml double cream
- 1 vanilla pod
- 500g strawberries
- 50g white chocolate
- Handful of baby basil
Method
- Slice the puff pastry into rectangles the same size.
- Place the puff pastry sheet on a flat tray on some parchment paper then place another sheet of parchment paper on top of the pastry and sit another baking tray on top of this the same size so you are keeping the pastry pressed down so that it doesn’t puff up when cooking.
- Place in oven 200c and bake for around 15-20 minutes or until nice and crispy and golden brown. allow to cool.
- Meanwhile slice strawberries thinly and leave to one side
- Place chocolate in a bain marie over simmering water and melt gently.
- Deseed vanilla pod and put into the double cream. Whip double cream until stiff peaks are formed enough to hold up the pastry and strawberry as you layer the dessert up.
- Start layering the mille feuille up by piping some cream onto the bottom pastry piece then laying some strawberry slices on top of that.
- Then add the next layer of pastry on top of this and repeat the process until you have 3 pastry layers in your mille feuille.
- Place on a plate, drizzle the warm white chocolate over the mille feuille and around the plate to decorate.
- Garnish with baby basil
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793