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Glazed Strawberry Mille-Feuilles
Serves 6 Prep 10 min Cook 11 min Total 21 min Type Dessert Origin French

Glazed Strawberry Mille-Feuilles

This is a delightful mille-feuille, light as a feather and filled with delectable vanilla cream and strawberries. The icing sugar glaze gives it a beautiful sheen.

Serves 6 Prep 10 minutes Cook 11 minutes Units Rate

Ingredients

  • 240 grams puff pastry
  • 60 grams icing sugar
  • 1 sheet leaf gelatine
  • 350 ml warm crème anglaise (80°C with extra vanilla)
  • 50 ml whipping cream
  • 300 grams strawberries (cut into 2 mm slices)

Overview

An elegant and refined dessert of crispy caramelized puff pastry layered with vanilla crème anglaise and fresh strawberries. The thin, shatteringly crisp pastry contrasts perfectly with the silky filling and juicy fruit, making this a showstopping presentation suitable for the finest dinner parties or celebrations.

Method

  1. Roll out the pastry on a lightly floured surface to a 36 x 12 cm rectangle, 4 mm thick,
  2. Cut into six 12 x 6 cm pieces and lift onto a baking sheet. Refrigerate for 20 minutes.
  3. Preheat the oven to 180°C.
  4. Stand a 3 cm high ring or mould in each corner of the baking sheet and put another baking sheet on top, resting on the moulds so that the pastry will be lightly compressed as it cooks.
  5. Bake for 15 minutes, then lower the temperature to 170°C and cook for a further 10 minutes.
  6. Take out of the oven and remove the top baking sheet and rings.
  7. Raise the oven temperature to 230°C.
  8. Dust the mille-feuilles with the icing sugar and return to the oven for 2 - 3 minutes to glaze; don't let them burn.
  9. Using a palette knife, transfer to a wire rack to cool.
  10. Soak the gelatine in cold water for 5 minutes, then drain, squeeze out the excess water and add to the warm crème anglaise, stirring until melted.
  11. Let cool, then chill for 4 - 5 hours to set.
  12. Whisk the crème anglaise to loosen.
  13. Whip the cream to soft peaks, then fold into the custard.
  14. Put the custard and cream mix into a piping bag fitted with a Saint Honoré or 1 ½ cm fluted nozzle and chill for 30 minutes.
  15. Using a serrated knife, trim the pastry edges to neaten, then cut each one horizontally into three, to make 3 layers for each mille-feuille.
  16. Arrange the strawberry slices on the bottom layers, cover with the middle layers and pipe the crème anglaise generously over this layer.
  17. Finally, place the glazed pastry layer on top and press it down lightly to bond the layers.
  18. Use a palette knife to slide the mille-feuilles onto plates and serve.

Notes

  • The puff pastry layers must be baked under weight to prevent puffing; using two baking sheets with spacers ensures even, thin, flat layers essential for this dessert
  • The icing sugar glaze should create a glossy, thin caramel finish; watch carefully during the final glazing step to prevent burning, as the difference between perfection and scorched is mere seconds
  • The crème anglaise must be completely set (4-5 hours or overnight) before assembly; this ensures it pipes to stable peaks without collapsing
  • Cut the layered mille-feuilles with a serrated knife using a gentle sawing motion, not pressure, to avoid crushing the delicate pastry layers

Serving

Arrange each mille-feuille on a serving plate to showcase the contrast between the glossy top and the beautiful cross-section of layers. Serve immediately after assembly to maintain the crispness of the pastry. A small spoonful of remaining crème anglaise or a delicate strawberry coulis alongside completes the presentation beautifully.

Storage

Baked pastry layers keep well at room temperature for 2-3 days in an airtight container. The crème anglaise filling can be prepared the day before. Assemble the mille-feuilles no more than 2-3 hours before serving, as the pastry will gradually soften from moisture in the filling and berries. Strawberries are best sliced just before assembly to prevent oxidation.

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