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Mille-Feuille with Roast Strawberries and Mascarpone

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Mille-Feuille with Roast Strawberries and Mascarpone

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Ingredients

Adjust Servings:
750 g All Butter Puff Pastry
250 g Caster Sugar
3 Egg
1 kg Mascarpone
2 Vanilla Bean
500 g Strawberries hulled, larger ones halved

A dessert fit for a Prince!

Ingredients

Directions

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‘Fraise Mille-Feuille’ is known as a ‘Prince Albert’ and is said to one of his favourite desserts. This recipe looks and tastes like a dessert fit for one of the world’s richest monarchs. It also includes my favourite fruit so it was an easy choice.

The recipe is quite simple, just cook the puff pastry, make the mascarpone cream and the strawberry coulis, then assemble. I think my piping skills are improving.

I served the pudding with Champagne and transported myself to the glamour of the French Riveria.

Steps

1
Done

Preheat the oven to 200°C. Line 2 baking trays with baking paper.

2
Done

Cut each pastry sheet into 10 rectangles and arrange in a single layer on trays. Cover with another sheet of baking paper and place another tray over the top to weigh down the pastry while cooking. Bake, swapping trays halfway, for 35-40 minutes until golden. Remove from oven and transfer to a wire rack to cool completely. Keep oven on.

3
Done

Meanwhile, place 200g caster sugar and 1 cup (250ml) water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to 120°C on a sugar thermometer.

4
Done

Whisk eggs in a stand mixer until thick and pale. With the motor running, gradually pour hot sugar syrup into egg mixture in a thin, steady stream. Continue whisking for 10 minutes or until mixture is completely cooled and glossy.

5
Done

(This step was missing from the recipe so I have made a guess....it seemed to work :-))
Remove the vanilla seeds from one of the vanilla pods and mix with the mascarpone. Once the egg mixture has cooled, beat in the mascarpone and vanilla a little bit at a time until it is all combined. Place it in the fridge to chill.

6
Done

Meanwhile, place strawberries on a baking paper-lined baking tray and sprinkle over remaining 50g sugar. Split remaining vanilla bean and scrape the seeds. Add the pod, scraped seeds and reserved vanilla pod to the strawberries, and toss to combine. Roast strawberries for 15 minutes or until softened and syrupy. Cool completely.

7
Done

When ready to serve, place mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Place half the pastry rectangles on serving dishes and pipe a layer of mascarpone over the top in small mounds. Add a few strawberries and syrup, then top with another sheet of pastry and repeat with mascarpone mixture and strawberries. Serve immediately.

Zoe Negus

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