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Strawberry Mille Feuilles

340g (12 oz.) Roll of Frozen Puff Pastry
450g (16 oz.) Strawberries
Juice 1 Orange
6 Egg Yolks
50ml (2 oz) Plain Flour
110g (4 oz.) Caster Sugar

Heat the oven to 200 C/400 F/Gas 7
Thaw the Pastry and roll out a little to make it roughly the size of a swiss roll tin.
Cut this into eight even rectangles, put on a flat baking tray and cover with a piece of non-stick baking paper and then cover with another similar sized tin to stop them rising in the oven.
Cook at the set temperature for 5 to 10 mts or until golden brown.
Leave these to cool.

Now make the Strawbwerry pastry cream.
Reserve 110g (4 oz.) of the Strawberries and put the remaining strawberries in a liquidizer with the orange juice and the sugar and whizz until completely liquid.Pour into a measuring jug and top up to 400 ml (14 oz) with water. Pour this into a pot and bring up to the boil.
Beat together, in a bowl, the egg yolks and the flour until smooth.
Pour on the hot strawberry liquid and mix well together.
Pour back into the pot and bring to a simmer whisking all the time.
(the flour stops this from curdling)
Keep heating until the mixture becomes a thick custard cream.
Cover this with cling film and cool.

To assemble;
Put a rectangle of pastry on each plate
Spread some of the Strawberry Cream on top and some of the reserved chopped strawberries.
Put on a second piece of pastry and top with another layer of strawberry cream and Strawberries.
Sprinkle with icing sugar and serve.

June 2, 2009 04:29 PM | 0 Comments
  Martin Dwyer
Consultant Chef