Prince Albert Millefeuille Pastry with Strawberries RecipeOrigin: Monaco Period: Traditional |
Ingredients
500ml milk
Prince Albert Millefeuille Pastry with Strawberries Preparation:Method:Slice the vanilla pod lengthways then add to a pan along with the milk and 1 1/2 tbsp sugar and bring to a boil over medium heat. Meanwhile, beat together the egg yolks and the remaining sugar until pale and creamy. Whisk the cornflour into the egg mixture then take the milk off the hob and add the egg mix, whisking constantly. Remove the vanilla pod and return to a low heat. Cook, stirring constantly, for 2 minutes then pour into a mixing bowl and add the butter one small cube at a time. When all the butter has been incorporated set the custard aside to cool, but return to give it a stir occasionally so that it cools and thickens evenly. Now take the puff pastry and roll out 3 sheets. Layer with clingfilm (plastic wrap) then set aside to chill in the refrigerator for at least 30 minutes. Layer each pastry sheet on greaseproof (waxed) paper and set on baking trays. Transfer to an oven pre-heated to 180°C and bake for 35 minutes. When golden and risen remove from the oven then set a plate on top of each pastry sheet and set side to cool. When cooled spread icing on the smoothest side of each pastry sheet then transfer to an oven pre-heated to 220°C and bake for about 4 minutes, or until lightly caramelized. Again allow the pastry to cool then assemble the cake. Whip the cream then fold through the custard mix. Lay a sheet of pastry on a serving plate add a layer of cream then hull most of the strawberries, slice and add a layer of these. Repeat this layering process until you have assembled the three sheets of pastry. Use whole strawberries to decorate the top. Cut into fingers and serve. |
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