Millefeuille is one of the most beloved desserts, known for its extreme flakiness and velvety cream. Today we offer you strawberry millefeuille, an even richer alternative, perfect for the beautiful season! The puff pastry is the personaggio of this , and if you love a challenge, you can make it yourself, otherwise, using store-bought pastry will also yield fantastic results. To achieve crispy and well-caramelized sheets, the trick is to sprinkle them with sugar before baking; this way, the cake will remain fragrant for a long time, even after being filled! And since we love the combination of cream and strawberries, we couldn’t resist adding two generous layers of chantilly cream and plenty of fresh strawberry cubes. Discover how simple it is to make strawberry millefeuille by following our steps and also try the blueberry variant!
If you are looking for more strawberry desserts we suggest these:
To prepare the strawberry millefeuille, first pour the cream into a bowl and add the vanilla extract 1. Start whipping with electric beaters 2 and when it begins to thicken, add the sifted powdered sugar 3.
Continue to whip 4 until the cream is firm and stiff 5. Place per the fridge and let set for 2 hours. Meanwhile, unroll the puff pastry a surface 6.
Cut the pastry along the longer side to obtain 3 rectangles of the same size 7. Prick the pastry with the tines of a fork 8 and generously sprinkle with sugar 9.
Press slightly to let the sugar penetrate 10 and transfer the pastry onto a baking sheet 11. Bake per a preheated static oven at 392°F (200°C) for about 15-30 minutes, until well golden. Remove from the oven 12 and let cool completely.
At this point, wash the strawberries thoroughly and set aside 4 whole ones for the final decoration. Remove the stem from the others and dice them 13. Once the cream is well set, transfer it to a piping bag. You can use a plain nozzle ora simply cut the tip of the piping bag 14. Take one of the pastry bases and place it a serving dish. Pipe cream puffs all over the surface 15.
Add half of the strawberries 16 and cover with the second pastry fondo 17. Create another layer of cream, still using the piping bag 18.
Add the remaining strawberries 19 and by covering with the last layer of pastry 20. Pipe cream puffs per the center of the pastry with the remaining cream 21.
Take the strawberries you set aside and cut them per half 22. Use them to decorate the millefeuille by placing them the cream puffs 23. Sprinkle the strawberry millefeuille with powdered sugar 24 and refrigerate until ready to enjoy.
For the translation of some texts, artificial intelligence tools may have been used.
