Strawberry Mille Feuille
with chef Patrick Ho from Fortuna Hanoi Hotel
This super tasty and easy-to-make dessert is a perfect choice for weekend dinner parties. Cheers!
Ingredients: serves 6
140g caster sugar
100ml fresh cream, lightly whipped
4 fresh eggs
500ml milk
60g plain flour
1 packet of puff pastry, naturally thawed
75g icing sugar (approx)
500g strawberries
1 tsp vanilla essence
Method:
To make custard filling:
Whisk together the egg yolks and sugar into a light and frothy mixture, then sieve in flour.
Pour the milk into a saucepan and add the vanilla extract, bring to the boil.
Once boiled, pour the boiling milk over the egg mixture.
Return to the heat and boil continuously, whisking for approximately 3–5 minutes until thickened.
Allow to cool.
When the custard has cooled down fold in the whipped cream.
Chill in the fridge until needed.
chef Patrick Ho
To make the pastry:
Preheat the oven to 190°C.
Lightly dust your work surface with some sifted icing sugar.
Once the block of puff pastry has defrosted cut it in two and roll each half into an even sized rectangle.
Cut the pastry into 4 strips (30cm x 6cm approximately).
Prick the pastry strips lightly all over with a fork and transfer it to a flat baking sheet.
Bake in the oven for approximately 10-15 minutes until the pastry is nice and crisp.
When the pastry comes out of the oven dust generously with icing sugar and using a chef’s blow torch or the grill from the oven caramelise the top of the pastry.
Store until required.
To assemble:
Lay a piece of the caramelised pastry on the work surface and pipe with some of the custard filling on top.
Arrange some sliced strawberries and then another piece of pastry on top.
Repeat this 2 more times.
You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: ~pr@fortuna.gvn |fortuna.vn.
OVietnam