strawberry mille-feuille.

spring 🌸baked goods
Written By Yujung μœ μ • .

another simple strawberry dessert - made with white strawberries (pineberries), diplomat cream, & puff pastry πŸ“

makes about 4 strawberry mille-feuille

ingredients

  • 3 sheets of store-bought puff pastry, thaw according to package directions

  • diplomat cream

    • pastry cream (adapted from alison roman’s vanilla pastry cream)

      • 1 cup (240g) whole milk

      • 1/4 cup (50g) granulated sugar, divided

      • 1/2 tsp (2g) vanilla bean paste

      • 2 egg yolks

      • 2 tbsps (20g) corn starch

      • 1 tbsp (14g) salted butter

    • whipped cream

      • 1 cup (240g) heavy cream

      • 1 tbsp powdered sugar

  • fresh white strawberries (pineberries), sliced

  • powdered sugar

tools

  • glass cup

  • whisk

  • mesh sieve

  • small pot

  • shallow bowl

  • plastic wrap

  • 2 large baking sheets

  • 2 pieces of parchment paper

  • large flower cookie cutter

  • fork

  • wire rack

  • stand mixer, hand mixer, or whisk

  • silicone spatula

  • piping bag with 1a piping tip

  • plate

steps

  1. make the vanilla bean pastry cream:

    • in a glass cup, combine 1 cup (240g) whole milk 2 tbsps (25g) granulated sugar, & 1/2 tsp (2g) vanilla bean paste in the microwave for about 45 seconds

    • in a separate small bowl, whisk together 2 egg yolks, remaining 2 tbsps (25g) sugar, & 2 tbsps (20g) corn starch

    • slowly pour & whisk in warm vanilla milk into egg mixture

    • pour combined mixture through a sieve into a small pot and place on medium heat. continuously whisk until mixture becomes thick, less than 10 minutes

    • immediately transfer to a shallow bowl and cover with plastic wrap - plastic wrap should directly touch pastry cream

    • chill in the fridge for at least 2 hours or overnight until completely cool

  2. bake the puff pastry:

    • preheat oven to 400f

    • roll out thawed puff pastry sheets and cut out flowers using a large flower cookie cutter

    • place puff pastry flowers on a baking sheet lined with parchment paper. using a fork, prick the center of puff pastry flowers

    • place another parchment paper over puff pastry flowers and gently place another baking sheet directly on top of parchment paper

    • bake for 15 minutes. after 15 minutes, remove from oven and remove baking sheet & parchment paper on top. place baking sheet back in the oven and bake for another 3-5 minutes until puff pastry flowers are golden brown

    • once baked, transfer puff pastry flowers to a wire rack and let cool completely

  3. make the diplomat cream:

    • take out vanilla bean pastry cream from fridge and mix vigorously with a whisk to soften - it will be lumpy at first but continue whisking until it becomes silky smooth. cover and set aside in the fridge

    • make the whipped cream: using a stand mixer, hand mixer, or whisk, whip 1 cup (240g) heavy cream with 1 tbsp powdered sugar until medium-stiff peaks. do not overmix

    • add whipped cream to vanilla bean pastry cream and gently whisk or combine with a spatula until homogenous - this is diplomat cream

    • transfer diplomat cream to a piping bag

  4. assemble the strawberry mille-feuille:

    • you will need 3 puff pastry flowers for each mille-feuille

    • lay 1 puff pastry flower on a plate. pipe dollops of diplomat cream over puff pastry flower - i piped them on each petal, then a large dollop in the middle. gently place some sliced strawberries on top of diplomat cream

    • lay another puff pastry flower on top of sliced strawberries and repeat the step above

    • lay down final puff pastry flower. dust with powdered sugar. pipe a dollop of diplomat cream on the center of puff pastry flower and place a white strawberry on top

    • repeat with all remaining puff pastry flowers to create more strawberry mille-feuille

  5. enjoy!

Yujung μœ μ • .
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