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Homemade strawberry millefeuille with lemon verbena
Puff pastry:
Roll the puff pastry thinly with a rolling pin, dusting it with icing sugar to make it slightly sweeter, then place it between parchment paper. Bake it in the oven on a tray with something heavy on top, so it will not puff or stick together, at 180 degrees for 15-20mins, or until is golden brown. When it’s cooked and still very hot, cut the puff pastry sheet with a very sharp knife making pieces that are 6cm wide and 12cm long.
Crème patisserie:
- 250g milk
- 3 egg yolks
- 45g sugar
- 27g corn flour
- ½ stick of vanilla
- 25g cold butter, diced
- 4 strawberries, sliced
- 4 strawberries, finely chopped
- A few tops of lemon verbena
Place the milk and vanilla seeds into a pan and bring to the boil, then put aside. Whisk the eggs and sugar vigorously until they're pale and foamy, then add the corn flour and mix with a spatula. Pour the hot milk in slowly while whisking it and then put the mix back into the pot and simmer under low heat until it becomes very thick. Mix in the cold butter, which will make it shiny. Cool it down in the fridge in a container covered with clingfilm until it’s around 4 degrees, then whip the mixture with a whisk and place it in a piping bag.
Plating:
Place the first piece of puff pastry exactly in the middle of the plate, pipe two rows of the mixture on top lengthways, then add a layer of strawberry slices. Position another piece puff pastry on top and repeat the process.
On the top pastry piece, use a fine sieve to dust the top with icing sugar and place it carefully on top of the dessert.
With a small spoon, position the finely chopped strawberries in a perfect circle on the plate, add a few lemon verbena leaves around it. Serve and enjoy!