What better conjures up a Summer in the UK than wet weekends, nostalgia and plump Strawberries.
They are in very much in season and last time I was in the supermarket were selling for £1 a punnet.
An incredibly simple yet elegant dessert that I made for visiting friends over the Jubilee weekend. If you use ready made puff pastry (as I did) it is a very quick bake and then construction job! I know I have made millefeuille before but I hope you will agree these are altogether a lighter and more summery affair.
Lorraine Pascale has a great set of instructions on making the pastry for millefeuille that I followed and I got some lovely layers of pastry (a little thicker than I would have ideally liked – will roll it out a bit more next time). I did not have enough pastry to make 3 layers of pastry so limited it to two.
Ingredients (makes 6 millefeuille):
1 250g pack of ready made puff pastry
Icing sugar for dusting
30g icing sugar
Dust your worksurface with icing sugar and roll out the pastry to a 3mm thickness (I made it 5mm and this was a bit too thick when finally cooked).
Cut into equally sized rectangles (mine were 3cm by 6cm) using a sharp knife and a ruler to get straight edges and evenly shaped rectangles.
Preheat oven to 200DegC and place the rectangles onto a greased baking sheet in the fridge for half an hour and then place an additional greaseproof sheet ontop of the pastry, and then a baking tray on top of that to weigh down and stop the pastry from rising and to keep it crispy.
Bake for 10-15 minutes and then remove from oven, remove the top baking tray and greaseproof, sprinkle with icing sugar and bake uncovered for an additional 5 to 10 minutes.
Once cooked these caramelised sheets of pastry need to cool completely on a rack.
In the meantime take 50g of the strawberries and puree them using a hand mixer or blender,
Chop the remaining strawberries and pistachios.
Take half the pastry rectangles and pip on the cream, alternating rows of strawberry and pistachio
Place the top pastry layer on each millefeuille and then dust with icing sugar.
Hope you try this out. It is nice and easy and the flavoured creams add a nice twist.
As ever you can find the background and blurb about the monthly One Ingredient challenge here.
If you want to enter a recipe you can enter it via the linkytools below. If you want you can also enter it by emailing me the recipe at oneingredient(at)yahoo(dot)com.
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Here is the one ingredient badge for July!
Look forward to seeing your Strawberry creations!