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.