Recipe: Strawberry Mille Feuille

By: “George Bailey” – Rivers Restaurant Cruises, Pastry Chef

Serves 8


Puff Pastry, 3 sheets

Method

Cut puff pastry into eight 7cm diameter circles using a cake ring or cutter set
Bake at 200˚c for 20 to 30 minutes. Reduce temperature to 180˚c and cook for a further 10-15 minutes until pastry is a deep golden honey colour.

Crème Patisserie

166ml Milk
32g Caster sugar
1 Vanilla bean
1 Egg yolk
16g Corn flour

Method

Combine milk, 16g of sugar and vanilla bean in a pot, bring to the boil.
Whisk the egg yolks, remaining caster sugar and corn flour together.
Slowly combine small amounts of milk mixture with the egg yolks, return to the boil & mix until thickened.
Leave to cool, then place in fridge

Crème Diplomat

150g Crème patisserie
300g Thickened cream
2 Gelatin leaves

Method

To soften gelatin leaf, soak in cold water.
Whip the thickened cream.
Whisk the Crème Patisserie until smooth and fold through whipped cream.
Heat the Crème Patisserie mix and add the drained gelatin leaf
Leave to cool