Strawberry Mille-Feuille is a classic French pastry that features layers of flaky puff pastry, creamy pastry cream, and fresh strawberries. This elegant dessert is perfect for special occasions and is sure to impress your guests!
Ingredients
For the Puff Pastry:
- 1 sheet of puff pastry (store-bought or homemade)
- Powdered sugar (for dusting)
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Strawberry Filling:
- 2 cups fresh strawberries (sliced)
- 1 tablespoon granulated sugar (optional, for macerating the strawberries)
Timing
Making Strawberry Mille-Feuille takes about 30 minutes for preparation and 30 minutes for chilling, plus baking time.
Instructions
Step 1: Prepare the Puff Pastry
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roll Out Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth it out. Cut it into rectangles (about 3×5 inches).
- Bake: Place the pastry rectangles on a baking sheet lined with parchment paper. Prick the surface with a fork to prevent puffing. Bake for 15-20 minutes, or until golden brown and crispy. Remove from the oven and let cool completely.
Step 2: Make the Pastry Cream
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
- Whisk Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and fluffy. Add the cornstarch and whisk until well combined.
- Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
- Thicken: Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil (about 2-3 minutes). Remove from heat and stir in the vanilla extract and butter.
- Cool: Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface to prevent a skin), and let it cool to room temperature, then refrigerate until chilled.
Step 3: Prepare the Strawberries
- Macerate Strawberries: If desired, toss the sliced strawberries with granulated sugar and let them sit for about 15 minutes to release their juices.
Step 4: Assemble the Mille-Feuille
- Layer the Pastry: Take one piece of puff pastry and spread a layer of pastry cream on top. Add a layer of sliced strawberries, then place another piece of puff pastry on top. Repeat the process for a total of three layers, finishing with a puff pastry layer on top.
- Dust with Powdered Sugar: Dust the top layer with powdered sugar for a decorative finish.
Step 5: Serve
- Slice and Serve: Carefully slice the mille-feuille into portions and serve immediately. Enjoy!
Step 6: Dig In
- Savor the Flavor: Enjoy the delightful combination of flaky pastry, creamy filling, and fresh strawberries!
Nutritional Information
Here’s a quick overview of the nutritional content of Strawberry Mille-Feuille (per serving, based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 4g |
| Fat | 15g |
| Carbohydrates | 40g |
| Fiber | 1g |
| Sugar | 10g |
Tips for Customization
- Fruit Variations: Substitute strawberries with other berries like raspberries or blueberries for different flavors.
- Chocolate Drizzle: Drizzle melted chocolate over the top for an extra indulgent touch.
- Flavored Cream: Add a splash of almond or orange extract to the pastry cream for a unique flavor.
Conclusion
Strawberry Mille-Feuille is a stunning and delicious dessert that showcases the beauty of fresh strawberries and creamy pastry. Perfect for celebrations or a sweet treat, this recipe is sure to impress! Enjoy this delightful recipe!
Strawberry Mille-Feuille Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Ingredients
- For the Puff Pastry:
- • 1 sheet of puff pastry (store-bought or homemade)
- • Powdered sugar (for dusting)
- For the Pastry Cream:
- • 2 cups whole milk
- • 1/2 cup granulated sugar
- • 4 large egg yolks
- • 1/4 cup cornstarch
- • 1 teaspoon vanilla extract
- • 2 tablespoons unsalted butter
- For the Strawberry Filling:
- • 2 cups fresh strawberries (sliced)
- • 1 tablespoon granulated sugar (optional, for macerating the strawberries)
Instructions
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet to smooth it out and cut it into rectangles about 3x5 inches.
- Place the pastry rectangles on a baking sheet lined with parchment paper, prick the surface with a fork, and bake for 15–20 minutes until golden brown and crispy. Remove from the oven and let cool completely.
- In a medium saucepan, heat the milk over medium heat until it begins to steam, without boiling.
- In a bowl, whisk together the egg yolks and granulated sugar until pale and fluffy, then add the cornstarch and whisk until well combined.
- Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–3 minutes. Remove from heat and stir in the vanilla extract and butter.
- Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface, and let it cool to room temperature before refrigerating until chilled.
- If desired, toss the sliced strawberries with granulated sugar and let them sit for about 15 minutes to release their juices.
- To assemble, spread a layer of pastry cream over one piece of puff pastry, add a layer of sliced strawberries, and place another piece of puff pastry on top. Repeat to make three layers, finishing with puff pastry on top.
- Dust the top with powdered sugar, slice carefully, and serve immediately.
