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Millefeuille Dessert With Strawberries

Look ma, someone knocks at the door! 👀🚪

Indulge in the exquisite layers of our Millefeuille Dessert with Strawberries. This classic French pastry, also known as Napoleon, is a symphony of delicate puff pastry, luscious pastry cream, and fresh strawberries.

The harmonious blend of textures and flavors creates a dessert that’s not only visually stunning but also a true delight for your taste buds. Join us as we guide you through the meticulous steps to create this decadent masterpiece, perfect for elevating any special occasion or savoring as a sweet treat.

Millefeuille Dessert With Strawberries

Ingredients:

Puff Pastry:

  • 1 sheet of store-bought puff pastry (thawed, if frozen)
  • Confectioners’ sugar (for dusting)

Pastry Cream:

  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract

For Assembly:

  • 1 pint fresh strawberries, hulled and sliced
  • 1/4 cup apricot jam (for glaze)

Instructions:

1. Preparing the Puff Pastry:

  • Rolling and Cutting: On a lightly floured surface, roll out the puff pastry sheet into a rectangle. Using a sharp knife, cut the pastry into three equal-sized rectangles.
  • Baking: Place the pastry rectangles on a parchment-lined baking sheet. Prick the surface with a fork to prevent excessive puffing. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown and puffed. Let it cool.
  • Dusting with Sugar: Dust the cooled puff pastry rectangles with confectioners’ sugar for a touch of sweetness.

2. Making the Pastry Cream:

  • Heating the Milk: In a saucepan, heat the whole milk over medium heat until it reaches a simmer. Remove from heat.
  • Whisking Yolks and Sugar: In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
  • Incorporating Cornstarch: Add cornstarch to the egg mixture and whisk until smooth.
  • Tempering the Eggs: Slowly pour the heated milk into the egg mixture, whisking continuously to temper the eggs.
  • Cooking the Custard: Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until it thickens into a custard-like consistency. Remove from heat and stir in vanilla extract. Let it cool.

3. Assembling the Millefeuille:

Layering Puff Pastry and Cream: Place one puff pastry rectangle on a serving platter. Spread a generous layer of pastry cream evenly over it. Repeat this process, stacking the remaining puff pastry rectangles and pastry cream.

Arranging Strawberries: Top the final layer of pastry cream with sliced strawberries, arranging them in a visually appealing pattern.

Glazing with Apricot Jam: In a small saucepan, heat apricot jam until it becomes a smooth glaze. Gently brush the strawberries with the apricot glaze for a glossy finish.

Serving

  • Chilling: Allow the assembled Millefeuille to chill in the refrigerator for at least 1-2 hours, allowing the layers to set.
  • Slicing: When ready to serve, use a sharp knife to slice the Millefeuille into individual portions.
  • Garnishing: Optionally, garnish with additional sliced strawberries or a dusting of confectioners’ sugar for an extra touch of elegance.

Prepare to be captivated by the sumptuous layers of our Millefeuille Dessert with Strawberries. This intricate masterpiece is not just a treat for the eyes but a symphony of textures and flavors that will transport your taste buds to the heart of Parisian pastry excellence. Perfect for special occasions or when you crave a touch of sophistication, this delightful dessert is sure to become a cherished favorite in your repertoire.

What do you think?

Written by Santana

Flamengo supporter and flavor master at "Cheap Recipes." Online entrepreneur, bringing flavors to the virtual kitchen! 🔥🍲

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