Strawberries and Cream Mille-Feuille-France #110

Strawberries and Cream Mille-Feuille- France #110

Mille-feuille means a thousand sheets. Don't worry, this is only 3 sheets of puff pastry. This Mille-Feuille is very simple with one filling, 3 layers of puff pastry and plenty of lightly sweetened strawberries on top. Other versions may have whipped cream or jam.

Pastry Cream: Make first so it can chill while you work on the rest.

• 1-1/2 c. whole milk
• 1 vanilla bean, split and scraped
• 1/2 c. sugar, divided
• 1/4 c. cornstarch
• 6 egg yolks
• 3/4 c. heavy cream

Puff Pastry, 24 oz. (2 boxes)

Topping:

• 1 qt. strawberries, halved or quartered
• 2 T. vanilla sugar
• powdered sugar, as needed for finishing

1. Pastry cream:  In a medium pot, bring the milk, vanilla bean, and 1/4 c. of sugar to a simmer over medium heat.
2. In a medium bowl, whisk the egg yolks into the remaining 1/4 c. sugar and cornstarch together to combine. 
3. When the milk is nearly at a simmer, whisk the egg yolks into the sugar/cornstarch mixture.
4. Gradually pour about 1/3 of the warm milk mixture into the yolk mixture, whisking constantly to combine.  Return the mixture to the pot, whisking well to combine.
5. Continue to cook over medium-low heat, stirring constantly until the mixture comes to first boil- a large bubble breaking the surface from the center of the pot, not just small bubbles around the edges. Watch very closely. Mixture can burn easily.
6. Strain the mixture into a shallow dish, and cover directly with plastic wrap.  Refrigerate until fully chilled.
7. Puff pastry: Preheat oven 400F. Line 2 baking sheets with parchment paper.
8. Roll one sheet out on a lightly floured surface into a large rectangle, about 1/4" thick.
9. Transfer to pastry lined baking sheets and trim with a pastry wheel or knife so the edges are straight.  Repeat with other pastry sheets.
10. Cut each of the sheets into 12 rectangles (about 2x4"). Dock the rectangles well with a fork.
11. Place a piece of parchment paper on top of each pan of pastry rectangles.  Place another baking sheet on top of the parchment --this helps weigh the pastry down during baking so it doesn't puff up too much.
12. Bake the pastry layers for 15 minutes, then remove the top baking sheet and parchment and bake for 4-5 minutes more, until they are very golden brown.  Let cool completely.
13. In a mixer or by hand, whip the cream to medium peaks.  
14. Once the pastry cream is fully cooled, fold the whipped cream into the pastry cream gently to combine.
15. Transfer the mixture to a pastry bag and snip a 1/4" opening from the end.
16. Topping:  In a medium bowl, toss the strawberries with the vanilla sugar.
17. Assemble: Place 1 layer of puff pastry on a plate or serving platter.  
18. Pipe dots of filling all over the pastry, then top with another layer.  Repeat until there's 3 layers of pastry and 3 layers of filling .
19. Arrange strawberries on top.
20. Repeat with the remaining pastry.
21. If desired, dust powdered sugar over the finished mille-feuille.
22. Serve immediately, or refrigerate for up to 5 hours until ready to serve.

Results:  Delicious, and fairly easy. The most difficult part is the pastry cream. It really has to be watched. Not only will it burn easily, it also thickens quickly and makes it almost impossible to put through a sieve. Don't get distracted while making it, so I've learned.  Knowing puff pastry can become soggy overnight, I made 1/2 of the recipe. Being in quarantine I'm unable to share my treats with my usual tasters. However, we are in quarantine with my son's family, and it was his birthday, and they were gobbled up before you could pronounce mille-feuille.  One other tidbit, I don't have vanilla sugar. So, I just added sugar. I need to figure out how to make it. 

Bottom Line: A keeper!

Please share with family and friends. I know you are all at home, so give it a try. Thanks.