Prepared by Yianna Agrafioti,
"Gourmet" magazine of "ELEFTHEROTYPIA" newspaper (2011)
1 sheet of puff pastry (fresh or frozen)
3 tsp of granulated sugar
500 gr. of crème pâtissière, chilled (preferably homemade)
200 ml of crème fraîche
500 gr. of strawberries
100 gr. of strawberry jam
2-3 tbsp of water
Method:
Preheat the oven to 180°C.
Take the pastry sheet (if frozen, defrost thoroughly at room temperature) and cut it into 3 equal parts, width-wise.
Lay an oven tray with a piece of baking paper and place the pastry pieces on it. Sprinkle each piece with 1 tsp of granulated sugar. Put in the oven and bake for about 30-35 minutes until golden and crunchy. Take out of the oven and leave aside to cool.
500 gr. of crème pâtissière, chilled (preferably homemade)
200 ml of crème fraîche
500 gr. of strawberries
100 gr. of strawberry jam
2-3 tbsp of water
Method:
Preheat the oven to 180°C.
Take the pastry sheet (if frozen, defrost thoroughly at room temperature) and cut it into 3 equal parts, width-wise.
Lay an oven tray with a piece of baking paper and place the pastry pieces on it. Sprinkle each piece with 1 tsp of granulated sugar. Put in the oven and bake for about 30-35 minutes until golden and crunchy. Take out of the oven and leave aside to cool.
*** Prepare the crème pâtissière according to your recipe and when cooled down keep in the fridge until needed.
In the bowl of a standing mixer beat the crème fraîche in low speed until it becomes a smooth whipped cream. Add in the bowl the crème pâtissière and continue mixing in low speed until you have a homogeneous mixture.
In the bowl of a standing mixer beat the crème fraîche in low speed until it becomes a smooth whipped cream. Add in the bowl the crème pâtissière and continue mixing in low speed until you have a homogeneous mixture.
Clean and rinse the strawberries. Pat dry with kitchen paper and cut into slices.
In an oblong serving platter place the first pastry piece. Spread with a spatula the 1/3 of the cream and on top arrange slices of the strawberries. Repeat the same procedure two more times and finish on top with strawberry slices.
Put the strawberry jam and the water in a small saucepan on low heat and warm until it thins out. Using a small brush pass the strawberries with the jam mixture. Put the dessert in the fridge to set for 2 hours.
Serve the millefeuille as soon as possible after the 2 hours of chilling. It should be consumed in 5-6 hours otherwise the moisture of the cream and the fruit will make the pastry soggy.
In an oblong serving platter place the first pastry piece. Spread with a spatula the 1/3 of the cream and on top arrange slices of the strawberries. Repeat the same procedure two more times and finish on top with strawberry slices.
Put the strawberry jam and the water in a small saucepan on low heat and warm until it thins out. Using a small brush pass the strawberries with the jam mixture. Put the dessert in the fridge to set for 2 hours.
Serve the millefeuille as soon as possible after the 2 hours of chilling. It should be consumed in 5-6 hours otherwise the moisture of the cream and the fruit will make the pastry soggy.
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