Strawberry Mille Feuille with Summer Fruit Sauce

Method

• 1

  Step 1

  First make the summer fruit coulis - defrost the summer berry mix and blitz with the icing sugar until smooth, pass though a sieve and serve.
• 2

  Step 2

  To make mille feuille, roll out the pastry until it is 5mm thick.
• 3

  Step 3

  Lott with a fork and bake between two heavy baking trays at 160°C for 15-20 minutes until golden and crispy.
• 4

  Step 4

  Whilst it is still warm cut into 3 even size pieces and cool.
• 5

  Step 5

  To make the pastry cream, mix the caster sugar, plain flour and egg yolks in a bowl.
• 6

  Step 6

  Boil 500ml of the whipping cream with the scraped vanilla pods.
• 7

  Step 7

  Pour over the egg mix and whisk until well mixed.
• 8

  Step 8

  Return to the pan and whisk over heat until thick but not split . Chill.
• 9

  Step 9

  In a seperate bowl whip the remaining whipping cream until thick and creamy.
• 10

  Step 10

  Halve the strawberries and you're now ready to assemble the mille feuille.
• 11

  Step 11

  Place a layer of puff pastry, then a layer of pastry cream, then a layer of strawberry halves then a layer of whipped cream. Add the next layer of puff pastry and repeat the layers. Place the final layer of puff pastry and dust with icing sugar.
• 12

  Step 12

  Carefully place the large mille feuille on a long board and serve with the summer fruit coulis. Slice into 6 with a sharp knife and serve.