Strawberry & white chocolate millefeuille

Name: Strawberry & white chocolate millefeuille
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps caster sugar, plus extra for serving; 350 grams puff pastry; 300 milliliters double cream; 1 vanilla pod; 600 grams strawberries; 1 small bunch basil, leaves picked, with 3 of the smaller leaves left whole for the salad; 1 zest lemon; 50 grams good-quality white chocolate

Strawberry & white chocolate millefeuille might be Head to the store and pick up lemon zest, basil, strawberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Strawberry Millefeuille, Chocolate And Banana Millefeuille, and Strawberry Cupcakes with Strawberry White Chocolate Buttercream.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking sheet with baking parchment and scatter with more sugar. Use the rolling pin to lift the pastry onto the baking parchment.

Ingredients you will need

Sugar

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Scatter more caster sugar over the pastry and cover with another sheet of baking parchment.

Ingredients you will need

Caster Sugar

Lay another heavy baking sheet (or a baking sheet weighed down with an empty ceramic oven dish if yours aren't heavy) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.

Equipment you will use

Baking Sheet

Oven

To make the filling, tip the cream into a bowl with 3 tbsp of sugar, and the vanilla seeds. Lightly whisk until the cream just hold its shape and set aside. Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks. Finely shred the basil, then fold through the cream with the chopped strawberries and lemon zest, then chill until needed.

Ingredients you will need

Strawberries

Lemon Zest

Vanilla

Basil

Cream

Seeds

Sugar

Equipment you will use

Whisk

Bowl

When the pastry has cooled completely trim the edges to form a neat 28 x 30cm rectangle.

Cut into 3 equal rectangles to get them precisely the same size, cut one then lay it on the rest of the pastry and use it as a guide to the next rectangle, then repeat.

To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon.

Ingredients you will need

Strawberries

Cream

Place the second pastry layer on top and gently press down. Finely grate over half the white chocolate and top with the remaining cream mix.

Ingredients you will need

White Chocolate

Cream

Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.

Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps.

Equipment you will use

Palette Knife

Add a smear of filling across cut pastry edges to help the grated chocolate to stick. Grate chocolate on top. The easiest way to get grated chocolate to stick to the sides is to help it on with a palette knife.

Ingredients you will need

Chocolate

Equipment you will use

Palette Knife

Mix the reserved strawberries and the small basil leaves to make a simple salad.

Ingredients you will need

Fresh Basil

Strawberries

To serve, carefully slice the millefeuille into 6 equal pieces. As you slice, hold the millefeuille together by placing a finger at either side of the blade.

Place a piece of millefeuille to the side of each plate. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.

Ingredients you will need

Strawberries