Millefeuille stuffed with strawberries⁣

– 1 sheet of frozen puff pastry, thawed
– Pastry cream
– 1 1/2 cups of milk
– 1/2 cup of sugar
– A pinch of salt
– 1 teaspoon vanilla extract
– 3 tablespoons of cornstarch
– 3 egg yolks, beaten
– 1 tablespoon of butter
– 1 cup of washed and chopped strawberries
1) Preheat oven to 400F.⁣
2) Prepare 2 baking sheets with parchment paper and set aside.⁣
3) Cut the pastry dough into 3 strips along the folding marks. Place on a baking sheet and make a couple of holes in each dough with a fork.⁣
Bake for 15 minutes or until golden brown. Let it cool on a rack.⁣
4) In a medium saucepan, place the milk and bring to a simmer. Meanwhile, in a small bowl, whisk together the sugar, cornstarch, and salt.⁣
5) Gradually add the cornstarch mixture to the milk and cook, stirring frequently, for about 6 minutes or until thickened. Beat the yolks and cook for 2 more minutes, stirring frequently.⁣
6) Add vanilla extract and butter, and remove from heat.⁣
7) Let cool to room temperature, cover and refrigerate until ready to use.⁣
😎 Using a fork, divide each dough into 2 layers. Spread the pastry cream on 1 layer of cake, add our chopped strawberries. Repeat the layers.⁣

Leave a Comment