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Strawberry Mille Feuille with Summer Fruit Sauce



  • 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.


10 Total
  • 1 kg Country Range Frozen Summer Berry Mix
  • 300 g icing sugar
  • 400 g Country Range Puff Pastry
  • 400 g strawberries
  • 1 ltr Country Range Whipping Cream
  • 2 Country Range Vanilla Pods
  • 20 g Country Range Cornflour
  • 20 g Country Range Plain Flour
  • 100 g caster sugar
  • 4 Country Range Free Range Medium Egg yolks

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