Strawberry Millefeuille


Bill & James, young

“May the force be with you.”
General Dodonna, A galaxy far, far away.

“Now, young Skywalker, you will die.
“Be careful not to choke on your aspirations.”
Your focus determines your reality.”
“Your eyes can deceive you. Don’t trust them.”
“Power! Unlimited power!”
“Your weapon. You will not need it.”
“I find your lack of faith disturbing.”

James loves Star Wars. So, each year I can sit by the pool and be entertained watching re-enactments of the films, with noodles being used as light sabres. And I receive my daily, positive affirmations.

Try my recipe for one of the boys’ favourite desserts, it’s much easier than it looks. “Nothing is impossible.”

Star Wars
Strawberry Millefeuille

Serves 6
1 pack of puff pastry * 5 tbsp sugar * 185ml (6 floz) water * 3 egg yolks * 70g (2½oz) caster sugar * 15g (½oz) cornflour * 7g (¼oz) plain flour * 250ml (½pint) milk * ½vanilla pod * 7g (¼oz) butter * 125ml (4 floz) double cream * 285g (10oz) strawberries, cut into quarters * icing sugar, for dusting

Pre-heat the oven to 180oC/350oF/Gas 4. Roll out the puff pastry on a lightly floured surface into a rectangle about 2mm thick. Cut the pastry into three smaller rectangles. Line a baking tray with greaseproof paper and put the pastry rectangles on it. Place in the fridge for 10 minutes.

Make the syrup: Put the sugar and water into a saucepan and boil for 7 minutes, then remove from heat.

Take the pastry rectangles and prick them with a fork without going all the way through. Put a sheet of greaseproof paper, then another baking sheet on top to prevent it rising unevenly when in the oven. Bake for 6 minutes, then remove the baking tray. Brush the pastry with the syrup and bake for another 6 minutes or until golden on top. Cool on a wire rack.

Make the crème pâtissière: Whisk the egg yolks and half of the sugar until pale and creamy. Sift in the cornflour and flour then mix together well. Put the milk, remaining sugar and vanilla pod in the saucepan. Bring just to the boil and then strain over the egg yolk mixture, stirring continuously. Pour back into a clean saucepan and bring to the boil, stirring constantly. It will be lumpy to start with, but will become smooth as you stir. Boil and stir for 1 minute. Stir in the butter and leave to cool.

Whip the cream into a firm consistency. Then fold the cream into the crème pâtissière. Assemble the millefeuille by spreading half the creamy mixture over one of the rectangles then top with half the strawberries. You may want to have some sticking out for artistic value! Then top with a second rectangle and repeat with the rest of the mixture and strawberries. Top with the final rectangle, dust with icing sugar. Serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

There are more recipes in the section THE FRENCH COLLECTION, a selection of authentic French recipes.


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