STRAWBERRIES AND CREAM MILLE FEUILLE
It’ a time to celebrate as the first of the strawberries are here and this dessert is an easy way to impress.
Serves 8
400g butter puff pastry
For brushing: eggwash
For dusting: pure icing sugar
500g (2 punnets) fresh strawberries
4 Tbsp icing sugar
250g mascarpone
250 ml cream, lightly whipped
1 orange, zest and 1 tsp juice
Method
Preheat the oven to 200C.
Roll pastry into a 20cm x 28cm rectangle, then cut into 8 even rectangles. Transfer to a lined baking tray, put into the fridge for at least 15 minutes. Brush with eggwash and bake until golden and puffed (15-17 minutes), then cool.
Slice the strawberries into 3-4 mm thick slices and place into bowl along with 2 tablespoons icing sugar and orange juice. Let the strawberries macerate for at least 30 minutes – 1 hour this will allow the natural juices to seep.
Put the mascarpone into a suitable sized bowl and mix with the orange zest and 1-2 tablespoons of icing sugar. Gently fold through the whipped cream and if not using immediately store covered in the fridge.
Split each pastry rectangle into 3 layers. Pipe or spoon the mascarpone cream onto base and middle layers, top with the juicy strawberries, then stack on one another, sandwich with tops, dust with icing sugar and serve