Monday, February 14, 2011

Valentine Day Special - Strawberry Mille-feuille

On the occassion of  St.Valentine's day would like to share a french recipe - Strawberry Mille-feuille.
This is not the exact original french recipe but a variant which does not contain Cognac and white chocolate mousse.


Milk - 1 and 1/2 cup
Castor sugar - 8 tblsps
Refined flour - 1/4 cup
Egg - 2 egg yokes and 1 whole egg
Butter - 2 tblsps
Vanilla essence - 1 tblsp
Pastry sheets - These sheets are available in the freezer section of any departmental store.
Strawberry - 250 grms
Castor sugar - For garnish
Skewer - Equipment for designing


1. Pour the milk in a sauce pan and heat it. Switch off the gas just before the milk reaches it's boiling point.
2. In a bowl take 2 egg yokes, 1 whole egg and add 8 tblsps sugar to it. Mix it well.
3. After the mixture gets smooth in texture, start to add refined flour spoon by spoon.
4. Continue the process until the flour is finished.
5. Add the 1/2 cup of hot milk in this egg mixture to tempre it. Mix it well.
6. Pour this mixture in the remaining milk.
7. Put this sauce pan on medium heat and continuously stir it until it becomes thick in constistancy and then switch off the gas.
8. Add butter and vanilla essence to it. Mix it briskly. Pour this mixture in another bowl, cover it with thin film and keep it in a refrigerator.
9. Remove the pastry sheets from the refrigerator and let it rest till it reaches room temperature.
10. Once it reaches room temprature, roll it at a thickness of around 1 mm. With the help of heart shaped cutter cut the sheets.
11. Preheat the oven at 200 degree celcius for 10 minutes.
12. Place all the heart shape pastries on a baking tray and let it bake at 200 degree celcius for 15-20 minutes.
13. Once they are baked, let it cool down.
14. Remove the pastry cream from refrigerator. Apply this cream on one side of the baked heart.
15. Cut strawberries and place it over. Repeat the process once.
16. Finally, cover the strawberry layer with a underside creamed heart.
17. With the help of siever sprinkle the castor sugar on each pastry.
18. Heat the skewer on a gas, and place it on a pastry for 2 seconds for design.
19. Refrigerate it for 30-40 minutes. Serve it cool.

1 comment:

  1. Beautifully done. I love the skewer marks. Makes them look special!