Strawberry Mille-Feuille

Ingredients:

100gm Puff pastry- thawed
500gm Strawberry- sliced
500ml Fresh cream
100gm Icing sugar
1-2 drop Vanilla extract
2 tablespoons of Redcurrant jelly
1ltr Milk
375 Custard powder
200ml Fresh cream

Method:

Pre-heat an oven to 200°C.
Roll out the pastry to thin rectangles (2-3cm) and cut into 3 even sections.
Place rectangles onto a baking sheet and prick all over with a fork. Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
Whip the cream until its stiff and stir through the sugar and vanilla drops.
Bring the milk, custard powder and cream to a simmer and not to a boil! After its come to a simmer, let it cool then mix both cream and custard together.
Place the pastry slices and spread the custard cream on top & in turn arrange the strawberries on top of the cream.
Lay another slice of the pastry on top and repeat the process as per the first slice.
Place the 3rd slice on top. Place the redcurrant jelly and 2 tablespoons of water in a small pan, heat gently until the jelly becomes a liquid.
Brush on top of the pastry slice and arrange the balance of strawberries on top.
Brush the strawberries with the remaining jelly.

Notes:

Chef Bob our Executive Chef of E&O Restaurants has created a lovely classic here for us to enjoy with a cup of afternoon tea. The strawberries can be changed to blueberries for a different twist if that is preferred.

Happy Baking!