Step 1First make the summer fruit coulis - defrost the summer berry mix and blitz with the icing sugar until smooth, pass though a sieve and serve.
Step 2To make mille feuille, roll out the pastry until it is 5mm thick.
Step 3Lott with a fork and bake between two heavy baking trays at 160°C for 15-20 minutes until golden and crispy.
Step 4Whilst it is still warm cut into 3 even size pieces and cool.
Step 5To make the pastry cream, mix the caster sugar, plain flour and egg yolks in a bowl.
Step 6Boil 500ml of the whipping cream with the scraped vanilla pods.
Step 7Pour over the egg mix and whisk until well mixed.
Step 8Return to the pan and whisk over heat until thick but not split . Chill.
Step 9In a seperate bowl whip the remaining whipping cream until thick and creamy.
Step 10Halve the strawberries and you're now ready to assemble the mille feuille.
Step 11Place 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.
Step 12Carefully 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.
- 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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